Description
A nutritious and vibrant bowl packed with anti-inflammatory ingredients that promote health and wellness.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted sweet potatoes, cubed
- 1 cup kale, chopped
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water and drain.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- While quinoa cooks, preheat the oven to 400°F (200°C) and roast sweet potatoes for 25-30 minutes.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, kale, chickpeas, walnuts, and cranberries.
- In a small bowl, whisk together olive oil, apple cider vinegar, turmeric, salt, and pepper.
- Pour the dressing over the bowl and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables.
- This bowl can be stored in the refrigerator for up to 3 days.
- For added protein, consider adding grilled chicken or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg