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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.MORE+LESS-
medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2-inch cubes (5 cups)
large bunch kale, stemmed and torn into bite-size pieces (about 4 cups)
cup uncooked white quinoa
cups Progresso™ vegetable broth (from 32-oz carton)
cup plain Greek yogurt
tablespoons lemon juice
tablespoon chopped fresh cilantro
clove garlic, finely chopped
can (19 oz) Progresso™ chick peas, drained, rinsed
avocado, pitted, peeled and chopped
Harissa sauce, as desired
Heat oven to 425°F. Spray large rimmed baking sheet with cooking spray.
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.
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.
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.
In medium bowl, using whisk, beat Tahini-Yogurt Sauce ingredients.
Divide quinoa among 4 serving bowls. Top with sweet potatoes and kale, chick peas, avocado and pepitas.
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.
Serving Size: 1 Bowl
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
Sesame Quinoa Bowl With Sriracha-Tahini Yogurt Sauce
I have always been a fan of bowls, whether it's a breakfast bowl, a dinner bowl, a smoothie bowl — you name it. Bowls are an efficient way to eat a balanced meal, as it's common to begin with a complex carbohydrate base and add on vegetables, legumes, eggs, and toppings such as nuts and seeds. This bowl has the common thread of sesame, as the sweet potato is cooked in sesame oil, and the bowl is topped in a sauce that includes tahini and finished off with a sprinkle of sesame seeds.
- 1/2 cup uncooked quinoa
- 1/2 large sweet potato (or 1 small one)
- 1 cage-free egg
- 1 cup kale
- 1 tablespoon sesame Oil
- 1 tablespoon Greek yogurt
- 1/2 tablespoon tahini
- 1/2 teaspoon Sriracha
- 1 teaspoon sesame oil
- Sesame seeds to taste (about 1/2 teaspoon)
1. Preheat oven to 425 degrees Fahrenheit. Leave peel on, and cut sweet potato into thin slices. Drizzle with 1 tablespoon sesame oil and bake for 20-25 minutes or until soft.
2. Cook quinoa according to package. Set aside in a large bowl. While quinoa is cooking, add egg to a small pot and cover with water. Bring to a boil, and then turn off heat, letting egg cook for 7-8 minutes.
3. Slightly chop up kale and add to quinoa bowl. Remove shell from egg, and slice in half. Add to bowl along with sweet potato.
4. To make sauce, combine Greek yogurt, tahini, Sriracha, and 1 teaspoon sesame oil until smooth. Spoon over bowl, and top with sesame seeds to taste.
My Buddha Bowl Recipe Ingredients
To make a homemade version of a Caza de Luz macro bowl, I used one item from each of these categories:
- A delicious sauce – I made a vibrant turmeric tahini sauce. It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. And if you have leftovers, you’re in luck! This colorful sauce tastes great on everything.
- Cooked vegetables – Roasted sweet potatoes were my pick.
- Raw vegetables – Watermelon radish, rainbow carrots, and red cabbage give this buddha bowl recipe a huge pop of color!
- Leafy greens – Bring on the kale.
- A legume – I chose my go-to plant-based protein: chickpeas!
- A grain – I used brown rice, but if you don’t have any on hand, feel free to substitute white rice.
- A pickled vegetable – Sauerkraut! I love Bubbies.
These components all keep nicely in the fridge if you want to meal prep this recipe for lunch during the week. Find my best meal prep tips here and more of my favorite healthy lunch recipes here!
Harvest Salmon Quinoa Bowls with Lemon Tahini Dressing
Fall is coming! And with that comes back-to-school and a crazy amount of activities and schedules! Yet you still want something healthy and flavorful to feed your family. Enter my new favorite way of eating-bowls! The Harvest Salmon Quinoa Bowls with Lemon Tahini Dressing contain healthy grains, healthy proteins, and healthy roasted vegetables. Win! And even better when made with olive oils from our favorite Olive Mill- Queen Creek Olive Mill!
BECAUSE WE LIKE TO BE COMPLETELY TRANSPARENT, WE DID RECEIVE COMPENSATION FROM QUEEN CREEK OLIVE MILL IN EXCHANGE FOR OUR POST. BUT, WE WILL ALSO TELL YOU WE USED QUEEN CREEK OLIVE OILS (AND THEIR OTHER PRODUCTS) LONG BEFORE OUR PARTNERSHIP (BECAUSE WE REALLY LOVE THEM). AS ALWAYS, OUR RECIPES AND OPINIONS ARE PURELY OUR OWN.
I know, I know, you’re looking at this recipe thinking “whoa, that looks complicated”. Or “whoa, that is a lot of ingredients” but let me tell why it is actually so, so easy to eat this way. First-any of the components can be made ahead of time! Roasting some vegetables for another meal? Roast some extra. Making some quinoa for another recipe? Make some extra. Have a few minutes to spare-throw together the dressing, it will keep in the refrigerator for up to a week! Trust me, not complicated at all.
This is also a great way to get your kids to eat in a healthy manner! Kids love control. They love to choose what goes into their bowl. I put all of the components onto the table and let them choose how much they take of each food. When I was first introducing them to tahini, which is a different flavor for them, I also put a jar of Chimichurri sauce on the table. They could try the Lemon Tahini dressing, and then if they preferred, they could choose to add the Chimichurri instead. More choice. All healthy. Happy dinner table.
Let’s talk ingredients. This recipe contains all whole foods. A healthy mix of healthy complex carbs, healthy fats, and healthy proteins. And I use my favorite olive oil which I get from Queen Creek Olive Mill in Queen Creek, Arizona. This Arizona Extra Virgin Olive Oil is made from olives grown solely in Arizona, milled and bottled at the Olive Mill (which you need to visit on your next trip to Arizona)! I love to support family owned businesses and this one I can truly say is worth supporting!
11 Quinoa Bowls That Make It Easy (And Delicious!) To Eat Clean
Whether you're an avid meal prepper or just don't feel like cooking up a complicated meal, consider adding more quinoa bowl recipes to your life. The concept is simple: Just chuck some ingredients (whether cooked or raw) into a bowl, and you've got a balanced, nutritious meal. Needless to say, bowls are easy to make, unfussy, and can create a satisfying meal if you keep three main components in mind:
- Base (grains and greens)
- Vegetables and/or fruits
- Toppings (herbs, nuts/seeds, dressings)
Quinoa is a great base because it's gluten-free and protein-packed, and it's one of the quickest cooking grains (it's actually a seed, but you can read more about that here). Cook up a big batch of quinoa in advance and turn it into some of these tasty quinoa bowls.