Harvest Bowl
Serves 4
INGREDIENTS:
1 large sweet potato
1 butternut squash
1 can of chickpeas, drained
1.5 cups quinoa
2 cups chicken broth or water
1 bunch of kale
1 small yellow onion
3 tbsp olive oil
2 tsp cinnamon
1 tsp paprika
1 tsp garlic powder
1 tsp salt
Instructions
First, preheat the oven to 350º and prep the veggies. Peel the butternut squash, cut it in half and scrape out the seeds,then dice it up to about 1/2 inch chunks. Dice the sweet potato to the same size. Cut the onion into quarters (Removing the outer peel.) Chop your kale into large 1 inch chunks.
Add all veggies to a roasting pan along with the chickpeas and coat them with the olive oil and spices. If you can’t fit it all into one roasting pan, separate the chickpeas onto a different roasting pan. When I do this, I like to add all of the cinnamon and paprika with about a tbsp of oil to the chickpeas instead of all of the veggies. It creates little flavor bombs!
After your veggies are placed in the oven, (They’ll cook for about. 25 minutes, or until the squash and sweet potatoes are tender and the chickpeas are crispy.) put your quinoa and broth in a pot and cook on medium heat, covered, until the quinoa is tender. This usually takes about 15 minutes. Keep an eye out on the pot to remove the lid every now and then to keep it from boiling over.
Now you assemble! I put the quinoa down first and then the rest of the veggies on top of it. We love eating it with avocado and flaky salt. This is also good with fresh arugula.
