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Quinoa Harvest Bowl with Tahini-Yogurt Sauce

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Tablespoon Kitchens
Updated Oct 4, 2019
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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.

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Quinoa Harvest Bowl with Tahini-Yogurt Sauce

  • Prep Time 30 min
  • Total 60 min
  • Servings 4
  • Ingredients 18
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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

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray large rimmed baking sheet with cooking spray.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    In medium bowl, using whisk, beat Tahini-Yogurt Sauce ingredients.
  • Step 
    6
    Divide quinoa among 4 serving bowls. Top with sweet potatoes and kale, chick peas, avocado and pepitas.
  • Step 
    7
    Serve with tahini-yogurt sauce and harissa sauce on the side.

Nutrition

530 Calories
26g Total Fat
18g Protein
57g Total Carbohydrate
8g Sugars

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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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