Stay warm this fall with delicious quinoa bowls. Quinoa increased in popularity in 2013 and has been touted as one of the healthiest foods in the world. The whole protein grain is nutrient dense and contains healthy fats like mono saturated fats. This grain is the perfect base for many dishes. Just add squash, hearty veggies, seeds and nuts and you can create unique combinations to last your all winter long. One of our favorite combos with sweet potatoes is below, happy cooking!
1 sweet potato
Avocado oil or vegetable oil
Salt & pepper
Hearty leafy greens (like kale or chard)
1 Tbs garlic
1 Tbs apple cider vinegar
½ cup pepitas (toasted pumpkin seeds)
- Cut the sweet potato in half. Rub with avocado oil, cinnamon, cumin, chili powder, salt & pepper and bake at 350 for about 50 minutes or until soft.
- Strip the leafy greens off the stems. If using kale, discard the stems, if using chard chop the stems in ½ inch pieces. Chop the greens into medium pieces. Sauté the stems for a couple minutes on medium heat in some avocado oil. Add the greens, garlic and apple cider vinegar. Season with salt and pepper. Finish sautéing all ingredients until the greens are wilted but not mushy.
- Put the sweet potato halves into two bowls and smash with a fork a little. Top with quinoa, sautéed greens and finish with the pepitas.
Let us know what you think and share your favorite quinoa bowl recipes in the comments below.