Looking for a delicious, plant-based recipe that supports muscle growth, fat loss, and overall health? This Roasted Sweet Potato & Quinoa Nourish Bowl, packed with protein-rich chickpeas, vibrant pomegranate, and crunchy toasted almonds, is perfect for those seeking to fuel their body with nutritious ingredients. Topped with a creamy vegan honey mustard dressing, this bowl is a satisfying, wholesome meal.
Ingredients (Serves 3-4)
- 1 large sweet potato, diced into 1 cm cubes
- 1 ½ tbsp avocado oil, divided
- ½ tsp each of kosher salt, black pepper, paprika, and garlic powder
- 2/3 cup uncooked quinoa
- 4 NotChicken patties (or your favorite plant-based protein)
- 1 15 oz can chickpeas, drained and rinsed
- 3-4 servings of kale, de-stemmed and chopped
- 1/3 cup pomegranate arils
- 1/3 cup sliced toasted almonds
Creamy Vegan Honey Mustard Dressing
- ¼ cup vegan mayo
- 4 tsp Dijon mustard
- 2 tbsp maple syrup or agave nectar
- ¼ tsp garlic powder
- 1/8 tsp kosher salt
Instructions:
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper and place the diced sweet potatoes on it. Drizzle with 2 tsp avocado oil.
2. Season the Sweet Potatoes
In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder. Sprinkle half of this seasoning mixture over the sweet potatoes, toss them well, and place the tray into the oven. Roast for 35 to 45 minutes until golden on the outside and tender on the inside. Remove from the oven and set aside.
3. Cook the Quinoa
While the sweet potatoes are roasting, cook the quinoa according to package instructions. Set it aside to cool slightly.
4. Prepare the NotChicken Patties
On a separate baking tray, cook the NotChicken patties for 5 to 7 minutes per side. Once cooked, slice them into thin strips and set aside.
5. Sauté the Chickpeas
Heat a skillet over medium heat and add 1 tsp of avocado oil. Toss in the drained chickpeas along with the remaining seasoning mixture. Stir and cook for 3 to 4 minutes until the chickpeas are heated through and slightly crispy. Remove from heat.
6. Make the Dressing
In a small bowl, whisk together the vegan mayo, Dijon mustard, maple syrup (or agave), garlic powder, and kosher salt until the dressing is smooth and creamy.
7. Massage the Kale
In a large mixing bowl, drizzle the remaining ½ tbsp avocado oil over the chopped kale. Massage the oil into the kale leaves for a couple of minutes to soften them.
8. Assemble the Nourish Bowls
Divide the massaged kale between bowls. Top each bowl with quinoa, roasted sweet potatoes, sautéed chickpeas, pomegranate arils, toasted almonds, and sliced NotChicken patties. Drizzle with the creamy vegan honey mustard dressing.
Nutritional Benefits:
- Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants to support muscle recovery and overall health.
- Quinoa: A complete plant-based protein, quinoa helps in muscle building and fat loss.
- Chickpeas: High in protein and fiber, chickpeas are perfect for satiety and muscle growth.
- Kale: Loaded with vitamins, minerals, and fiber, kale boosts your immune system and aids in digestion.
This nourish bowl is ideal for anyone pursuing a plant-based diet to fuel their fitness journey. Enjoy it post-workout or as a nutritious meal to support your body goals.