Sweet Potato-Quinoa Bowls
Ingredients
- 2 cups peeled, cubed sweet potatoes
- 2 Tbsp olive oil, divided
- ¼ tsp garlic salt, divided
- 1 (8-oz) pkg frozen Southwest quinoa
- 1 small shallot, diced
- 3 cups chopped kale
- 3 Tbsp vegan olive oil vinaigrette
- 1 tsp Sriracha hot sauce
- ¼ cup crumbled feta cheese
- 2 Tbsp roasted, salted pepitas (pumpkin seeds)
Instructions
- Preheat oven to 450°F. Toss potatoes with 1 Tbsp oil and ⅛ tsp garlic salt on a rimmed baking sheet. Bake 25 minutes or until tender, stirring after 15 minutes.
- Meanwhile, cook quinoa according to package directions.
- Cook shallot in 1 Tbsp hot oil in a large skillet over medium-high heat 1 to 2 minutes or until lightly browned. Stir in kale and ⅛ tsp garlic salt; cook until kale is wilted.
- Combine vinaigrette and Sriracha in a small bowl. Divide sweet potatoes, quinoa mixture, kale, cheese, and pepitas between 2 bowls; drizzle with vinaigrette.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
675
|
675
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 16 | 16 |
| Carb (g) | 67 | 67 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 976 | 976 |
Plant Based Meal Plan
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