Simple Winter Harvest Bowl Recipe
Reading Time: 2 minutes
Welcome a winter harvest bowl recipe that is perfect for a hearty dinner or lunch on a cold day. Made with sweet potatoes, quinoa, kale, chickpeas, goat cheese and lemon dressing, this dish is both hearty and flavorful. As the weather turns chilly, there’s nothing like a warm and comforting bowl to satisfy your taste buds. With a variety of textures and tastes, this Winter Harvest Bowl is sure to please even the pickiest eaters. Whether you’re a meat-lover or a vegetarian, this recipe can easily be adapted to your dietary preferences. So, grab a cozy blanket, sit by the fire, and enjoy this delicious and nourishing bowl on a crisp winters day. Let me know in the comments if you give it a try!
Prep Time: 15 Minutes
Cook Time: 30-45 Minutes
INGREDIENTS
Yields 6 Servings
- 3 Chicken Breasts *optional
- 2 Cups Quinoa
- 2 Sweet Potatoes
- 1/2 head of lacinato kale
- 1 can of chickpeas
- Goat Cheese
- Lemon Dressing
- Olive Oil
- Salt & Pepper to taste
- Rosemary
- Garlic
METHOD
- If adding chicken, bake or grill chicken to start. I like to bake at 350 degrees with a drizzle of olive oil, salt, pepper, and add chopped garlic or onion to the baking sheet.
- Combine 2 cups of Quinoa with 3 1/2 cups of water. If desired you may add bouillon for flavour.
- Cube 2 small-medium size sweet potatoes, drizzle with olive oil, salt, pepper and rosemary and bake at 350 degrees for about 30 minutes or until easily pierced by a fork.
- Open, drain and rinse the can of chickpeas. Lay flat on a baking sheet and drizzle with olive oil, salt and pepper. Bake in oven at 350 degrees for about 30 minutes or until golden brown.
- Wash and chop kale. Add to a pot with 1/2 cup water. Simmer until kale is cooked with a slight crunch. Drain and add to bowl with a drizzle of olive oil and chopped garlic.
- I’ve simply bought a lemon vinaigrette when making this recipe, but if making from scratch combine the juice of two lemons with equal parts olive oil. Add salt, pepper and herbs as desired. I generally like to use oregano and basil. Stir and refrigerate while prepping the remainder of the meal.
- In a bowl, add quinoa and top with kale, chickpeas, and sweet potatoes. Then layer goat cheese and chopped chicken if desired. Top with lemon and olive oil dressing, salt and pepper to taste.
- Serve and enjoy!
