Pinterest
Print
Save
Facebook
Email

Quinoa Harvest Bowl with Tahini-Yogurt Sauce

Name: Quinoa Harvest Bowl with Tahini-Yogurt Sauce
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2-inch cubes (5 cups); 2 tablespoons olive oil; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 large bunch kale, stemmed and torn into bite-size pieces (about 4 cups); 1 cup uncooked white quinoa; 2 cups Progresso™ vegetable broth (from 32-oz carton); 3/4 cup plain Greek yogurt; 1/4 cup water; 3 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon chopped fresh cilantro; 1 clove garlic, finely chopped; 1/4 teaspoon salt; 1 can (19 oz) Progresso™ chick peas, drained, rinsed; 1 avocado, pitted, peeled and chopped; 1/4 cup toasted pepitas; Harissa sauce, as desired

2 Ratings

2 Reviews

Kitchen Tested

Quinoa Harvest Bowl with Tahini-Yogurt Sauce

Prep 30 min
Total 60 min
Servings 4

Looking for a filling, nutritious and delicious dinner that will make you feel like a health queen? These easy bowls are packed with roasted, tangy, earthy flavors and crunchy, crispy, toothsome textures. Plus, it doesn’t hurt that this beautiful dinner is easy on the eyes, too.

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

Bowl Base

2 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2-inch cubes (5 cups)
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 large bunch kale, stemmed and torn into bite-size pieces (about 4 cups)
1 cup uncooked white quinoa
2 cups Progresso™ vegetable broth (from 32-oz carton)

Tahini-Yogurt Sauce

3/4 cup plain Greek yogurt
1/4 cup water
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 clove garlic, finely chopped
1/4 teaspoon salt

Toppings

1 can (19 oz) Progresso™ chick peas, drained, rinsed
1 avocado, pitted, peeled and chopped
1/4 cup toasted pepitas
Harissa sauce, as desired

Steps

1

Heat oven to 425°F. Spray large rimmed baking sheet with cooking spray.
2

Place sweet potatoes on baking sheet. Add 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; toss to coat. Bake 20 to 25 minutes, stirring after 10 minutes, until just tender.
3

In large bowl, mix kale with remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to thoroughly coat. Place on top of roasted sweet potatoes; continue to bake 3 to 4 minutes or until wilted.
4

Meanwhile, rinse quinoa well in mesh strainer; add to 2-quart saucepan with broth. Heat to boiling; reduce heat to simmer. Cover; cook 18 to 23 minutes or until all of the broth is absorbed. Remove from heat; let stand about 5 minutes before fluffing with fork.
5

In medium bowl, using whisk, beat Tahini-Yogurt Sauce ingredients.
6

Divide quinoa among 4 serving bowls. Top with sweet potatoes and kale, chick peas, avocado and pepitas.
7

Serve with tahini-yogurt sauce and harissa sauce on the side.

Harissa is a Middle Eastern spicy-hot red chile sauce, often used as an accompaniment for grain dishes, soups and stews.
Tahini is a thick paste made from ground sesame seed, often found with the nut butters at the grocery store.

Nutrition Facts

Serving Size: 1 Bowl

Calories: 530

Calories from Fat: 230

Total Fat: 26g; 40%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 950mg; 39%

Potassium: 990mg; 28%

Total Carbohydrate: 57g; 19%

Dietary Fiber: 11g; 44%

Sugars: 8g

Protein: 18g

% Daily Value*:

Vitamin A: 220%; 220%

Vitamin C: 25%; 25%

Calcium: 20%; 20%

Iron: 25%; 25%

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;