Embark on a transformative wellness journey with this Quinoa Kale Sweet Potato Bowl, where the perfect balance of flavours meets a whole lot of nutrients.
The sweet potatoes provide essential vitamins and fiber, while quinoa, a wholesome grain, delivers a trifecta of carbs, protein, and fiber to fuel your body. Nutrient-rich kale brings antioxidants and anti-inflammatory benefits. The meticulously-cooked 7-minute egg adds protein and healthy fats for sustained energy. Crowned with crispy chickpeas, this masterpiece offers plant-based protein and a delightful crunch. Carefully curated, it’s your personal ode to balance and nourishment, crafted for a healthier, more vibrant you.
Its also one of my current lunch fixations.
Ingredients kale quinoa bowl:
- 1 cup quinoa, rinsed and cooked according to package instructions
- 2 medium sweet potatoes, washed and cut in halves
- 4 cups kale, stems removed and leaves massaged
- 1 ripe avocado, sliced
- 4 large eggs
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 table spoon apple cider vinegar
- Salt and pepper to taste
Instructions:
- Preheat the Oven (or Air Fryer): Preheat your oven to 400°F (200°C). If you’re opting for the air fryer, set it to 375°F (190°C).
- Prepare the Crispy Chickpeas: Rinse and thoroughly dry the chickpeas using paper towels. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet or in the air fryer basket. Bake in the oven for 25-30 minutes or air fry for 15-20 minutes until golden and crispy. Set aside.
- Roast the Sweet Potatoes: Place the sweet potatoes on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
- Prepare the Quinoa: While the sweet potatoes are roasting, cook the quinoa according to package instructions. Fluff it with a fork when done and set aside.
- Perfect 7-Minute Eggs: Bring a pot of water to a boil. Gently add the eggs and cook for precisely 7 minutes. Transfer the eggs to an ice bath to cool. Once cooled, peel and slice them in half.
- Massage the Kale: In a large bowl, massage the kale leaves with a drizzle of olive oil and apple cider vinegar for about 2-3 minutes until they soften and become vibrant.
- Assemble the Bowl: In each serving bowl, layer the cooked quinoa, massaged kale, roasted sweet potato, sliced avocado, and the perfect 7-minute egg halves. Top it all off with a generous handful of crispy chickpeas.
- Garnish and Serve: Finish the bowl with a sprinkle of salt and pepper. Optionally, drizzle with a light vinaigrette or your favorite dressing for an extra layer of flavor. Serve immediately, and relish the harmony of flavors and textures in each bite.
TIPS- quinoa kale sweet potato bowl:
Pre-cook the sweet potatoes in the microwave: Yes, that’s right. Cooking the sweet potatoes for 7 minutes in the microwave prior to baking them will help you save so much time, ensuring the centre is nice and soft. To get that crispy outer layer, finish the sweet potatoes in the oven or microwave.
Top the bowl: I used an Italian seasoning to sprinkle on top the eggs and avocado. This will not only add a delicious flavour to finish off the dish, but also adds another visual element.
Dressing: I personally like the flavours of each of the ingredients in this dish, and like to keep things simple. However, if you are into dressings and love the extra creaminess, I highly recommend a tahini dressing with this salad. Here’s a recipe that I like: Tahini dressing.
The Quinoa Kale Sweet Potato Bowl with Crispy Chickpeas effortlessly combines nutrition with deliciousness. This is one of those dishes that brings together all the flavours: earthy sweetness, leafy greens, creamy avocado, and the satisfying crunch of crispy chickpeas. As you savor each bite, revel in the wholesome satisfaction that comes from nourishing your body with a harmonious blend of ingredients. Bon appétit!
Did you like this “quinoa kale sweet potato bowl” recipe? Here are other recipes you might like:
ZUCCHINI CORN CHOWDER SOUP (VEGAN)
My goal is to get you to cook and experiment in the kitchen, even if you are not an expert. If you would like to get to know me more, follow me on instagram : Lifestylemartina. Looking forward to seeing you there!
If you enjoyed this recipe, please let me know in the comments below 
With love, Martina
Quinoa kale sweet potato bowl
Ingredients
- 1 cup quinoa rinsed and cooked according to package instructions
- 2 medium sweet potatoes washed and cut
- 4 cups kale stems removed and leaves massaged
- 1 ripe avocado sliced
- 4 large eggs
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
Preheat the Oven (or Air Fryer):
- Preheat your oven to 400°F (200°C). If you're opting for the air fryer, set it to 375°F (190°C).
Prepare the Crispy Chickpeas:
- Rinse and thoroughly dry the chickpeas using paper towels. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet or in the air fryer basket. Bake in the oven for 25-30 minutes or air fry for 15-20 minutes until golden and crispy. Set aside.
Roast the Sweet Potatoes:
- Place the sweet potatoes on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.
Prepare the Quinoa:
- While the sweet potatoes are roasting, cook the quinoa according to package instructions. Fluff it with a fork when done and set aside.
Perfect 7-Minute Eggs:
- Bring a pot of water to a boil. Gently add the eggs and cook for precisely 7 minutes. Transfer the eggs to an ice bath to cool. Once cooled, peel and slice them in half.
Massage the Kale:
- In a large bowl, massage the kale leaves with a drizzle of olive oil and apple cider vinegar for about 2-3 minutes until they soften and become vibrant.
Assemble the Bowl:
- In each serving bowl, layer the cooked quinoa, massaged kale, roasted sweet potatoes, sliced avocado, and the perfect 7-minute egg halves. Top it all off with a generous handful of crispy chickpeas.
Garnish and Serve:
- Finish the bowl with a sprinkle of salt and pepper. Optionally, drizzle with a light vinaigrette or your favorite dressing for an extra layer of flavor. Serve immediately, and relish the harmony of flavors and textures in each bite.
Martina is a trained and experienced chef. She has worked as a Chef in multiple restaurants in the Netherlands. Currently, she works as a Marketing Manager for a Start-up in The Hague. In her spare time, she cooks and bakes delicious recipes to host friends and shares all of her best recipes and tips through her blogs.
