Description
Discover a delicious and nutritious recipe for a Cinnamon Sweet Potato Kale Bowl. Learn how to create this wholesome meal packed with flavor and goodness. Perfect for a healthy eating lifestyle!
Ingredients
- 1 large sweet potato (about 450 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon ground cinnamon (2.5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/4 teaspoon black pepper (0.6 g)
- 1 bunch kale, stems removed and leaves chopped (about 140 g)
- 1 tablespoon lemon juice (15 ml)
- 1 cup cooked quinoa (185 g)
- 1/4 cup chopped pecans (30 g)
- 1/4 cup dried cranberries (30 g)
- 1/4 cup crumbled goat cheese (60 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potato into 1-inch pieces.
- In a bowl, toss the sweet potato cubes with olive oil, ground cinnamon, salt, and black pepper.
- Spread the seasoned sweet potato cubes evenly on a baking sheet.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and lightly browned.
- While the sweet potatoes are roasting, heat a large skillet over medium heat.
- Add the chopped kale to the skillet and sauté for 3-4 minutes until wilted.
- Drizzle the lemon juice over the sautéed kale and stir to combine.
- In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and sautéed kale.
- Add the chopped pecans and dried cranberries to the bowl and mix gently.
- Top the mixture with crumbled feta cheese.
- Serve the cinnamon sweet potato kale bowl warm.
Notes
- For a crispier texture, consider baking the sweet potato cubes for an additional 5-10 minutes.
- Swap pecans for walnuts or almonds to vary the flavor profile.
- To make this dish vegan, skip the goat cheese or use a dairy-free alternative.