Loaded with roasted sweet potatoes, kale, and quinoa and tossed with a light Cinnamon Apple Cider Vinaigrette, this Roasted Sweet Potato, Kale, & Quinoa Power Bowl is a flavor packed meal that will fill you up and give you the energy to power through your day.
One of my favorite duos when it comes to healthy ingredients is sweet potatoes and kale. There is just something about the creamy sweetness of roasted sweet potatoes that is complimented by the chewy and earthyness that kale brings. I have found countless ways to combine the two ingredients, from breakfast scrambles and frittatas to quesadillas (don’t knock it until you have tried it!), and I always love each one as much as the last.
So, when my weekly produce delivery box, Imperfect Foods, delivered some of the cutest little baby sweet potatoes I had ever seen along with a huge bunch of kale, I knew I needed to come up with something special. By the way, if you are interested in learning more about Imperfect Foods, let me know! I would be happy to tell you about how much I love it. Or feel free to use my link to sign up for Imperfect Foods and get $10 off your first delivery!
But back to the food, with this Roasted Sweet Potato, Kale, & Quinoa Power Bowl, roasted kale and sweet potatoes come together with quinoa and a flavorful Cinnamon Apple Cider Vinaigrette to make a super flavorful power bowl that is packed with fiber and nutrients to power you through your day.
What is a Power Bowl?
A power bowl is a quick and easy meal, focused around a variety of healthy “power foods” that give you the fuel and energy to power through your day. For my Roasted Sweet Potato, Kale, & Quinoa Power Bowl with Cinnamon Apple Cider Vinaigrette Dressing, I choose several fresh and healthy ingredients that will keep you full while giving you a range of nutrients. This includes:
- Sweet potatoes, high in fiber and vitamin A
- Quinoa, high in fiber and protein and packed with essential amino acids
- Kale, packed with vitamins, protein, antioxidants, and other important nutrients
- Dried cranberries, high in nutritional value, including antioxidants and fiber
- Apple cider vinegar, known for providing a variety of healthy benefits
- Cinnamon, high in antioxidants, anti-inflammatory, and known for providing a variety of health benefits
Is This Roasted Sweet Potato, Kale, & Quinoa Power Bowl Good for Meal Prep?
Yes! Power bowls are great for meal prep lunches or dinners, especially when, like this Roasted Sweet Potato, Kale, & Quinoa Power Bowl, everything can be tossed together in advance and then divided into separate servings and stored as needed.
I find this Roasted Sweet Potato, Kale, & Quinoa Power Bowl is best served warm or room temperature, so if you make it in advance, just let it sit out for a bit before enjoying or heat it up in the microwave.
What is the Secret to Flavorful & Fluffy Quinoa?
Packed with fiber and protein, quinoa is super healthy, making it the perfect base for my Roasted Sweet Potato, Kale, & Quinoa Power Bowl. But I know for some it can be a bit of an acquired taste. I think that the key to enjoying quinoa is cooking it just right so it is light, fluffy, and flavorful.
Cooking fluffy quinoa requires a couple of key steps:
- Rinse the Quinoa: Before cooking, you will want to rinse the quinoa under running water for at least 30 seconds. I usually use a fine mesh strainer for this. A secret to help keep the tiny quinoa seeds from escaping when you rinse is to lightly wet the strainer first before pouring the quinoa in.
- Use the Right Amount of Liquid: Different recipes call for adding different amounts of water when cooking quinoa, but in my experience, I have found that I get the best results when using twice as much liquid as quinoa.
- Add Flavor When Cooking: While we are talking about liquid, most recipes usually just call for water to cook quinoa, and this works just fine. But, you can add so much flavor by substituting chicken or vegetable broth in place of water. For this Roasted Sweet Potato, Kale, & Quinoa Power Bowl, I recommend cooking with chicken or vegetable broth, but water will work just fine also, since we are also adding lots of flavor from the Cinnamon Apple Cider Vinaigrette Dressing.
- Don’t Overcook It: I think a lot of people often overcook their quinoa, which leaves it mushy and gummy – losing all of the characteristic texture. Make sure to cook the quinoa just long enough to soften it, but not so long you lose the texture and it turns to mush. I find that the best method is bringing to a boil uncovered, then reducing the heat to a gentle simmer and cooking covered for 15 minutes. After this time, turn off the heat, and let it rest for 5 minutes covered to absorb any remaining liquid.
- Fluff Before Serving: Finally, when the quinoa is cooked, use a fork to gently fluff the quinoa just as you would with rice.
If you are looking for a healthy lunch or dinner, I know you will love this healthy and nutritious power bowl! And, if you enjoy my Roasted Sweet Potato, Kale, & Quinoa Power Bowl, be sure to also check out my Greek Salad with Kale and Quinoa, another super healthy power salad that is perfect for meal prep or lunches.
Roasted Sweet Potato, Kale, & Quinoa Power Bowl
Ingredients
Power Bowl:
- 1 cup water (or chicken/vegetable broth)
- ½ cup quinoa
- ½ red onion
- 1 medium sweet potato
- 3 cups kale (chopped and stems removed)
- ¼ tsp garlic powder
- salt and pepper
- 1 tbs olive oil (divided)
- ¼ cup dried cranberries
Cinnamon Apple Cider Vinaigrette Dressing:
- 1 tbs olive oil
- 1 tbs apple cider vinegar
- ¼ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp honey
Instructions
- Preheat oven to 425°
- Chop onion and sweet potato into bite size pieces. Toss with ½ tbs olive oil, garlic powder, and a sprinkle of salt and pepper. Transfer to a baking sheet and bake for about 20 minutes – stirring about half way through to ensure even cooking.
- While the sweet potato cooks, cook the quinoa. Using a fine mesh strainer, rinse quinoa under cold running water for at least 30 seconds. This will help to remove any bitterness.
- Add rinsed and drained quinoa to pot with 1 cup water or broth, bring to boil uncovered over medium-high heat. When boils, reduce heat to simmer and cover. Cook 15 minutes (or until quinoa is softened). After 15 minutes, turn off heat and keep covered for an additional 5 minutes – this will allow any extra moisture to be absorbed. Remove lid and fluff with fork.
- When sweet potato has about 5 minutes left to cook, toss kale with remaining ½ tbs olive oil to coat. Add to pan with sweet potato and onion and return to oven to cook for 5 minutes.
- While the veggies finish cooking, combine all of the dressing ingredients in a small bowl and whisk.
- Add veggies, quinoa, and dried cranberries to a large bowl and toss with dressing to coat. Serve warm or room temperature.