Description
A nourishing, gluten-free, plant-based bowl featuring quinoa, roasted sweet potatoes, chickpeas, avocado, and kale. Inspired by Dana Monsees Nutrition, this bowl supports gut health, blood sugar balance, and overall well-being.
Ingredients
• 1 cup cooked quinoa
• ½ avocado, sliced
• ½ cup roasted sweet potatoes
• ½ cup chickpeas, roasted or plain
• ½ cup sautéed kale (lightly cooked in olive oil)
• 1 tbsp extra virgin olive oil
• 1 tsp lemon juice
• Sea salt to taste
• Optional: hemp seeds or nutritional yeast
Instructions
1. **Roast Sweet Potatoes:** Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil and sea salt, then roast for about 25 minutes until tender and golden.
2. **Sauté Kale:** Heat a little olive oil in a pan over medium heat. Sauté the kale for 3–5 minutes until slightly wilted and tender.
3. **Assemble the Bowl:** Place cooked quinoa at the bottom of a serving bowl. Arrange sweet potatoes, chickpeas, sautéed kale, and sliced avocado on top.
4. **Dress:** Drizzle with olive oil and lemon juice.
5. **Finish:** Season with a pinch of sea salt and add any optional toppings like hemp seeds or nutritional yeast.
Notes
This bowl is excellent as a meal prep option. Swap chickpeas for lentils or kale for spinach if needed. Serve warm or room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bowl / Healthy meal
- Method: Roasted and sautéed
- Cuisine: Plant-based / Wellness
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: quinoa bowl, gut health, gluten-free, kale, sweet potato, anti-inflammatory, vegetarian