Description
A hearty Thanksgiving bowl filled with seasonal flavors.
Ingredients
Scale
- 1 cup cooked quinoa
- 1/2 cup roasted sweet potatoes
- 1/2 cup sautéed kale
- 1/4 cup cranberries
- 1/4 cup pecans
- 1/4 cup feta cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions.
- Roast sweet potatoes in the oven at 400°F for 25 minutes.
- Sauté kale in olive oil until wilted.
- Combine all ingredients in a bowl.
- Toss with olive oil, salt, and pepper.
- Top with cranberries and pecans.
- Add feta cheese before serving.
Notes
- Use any seasonal vegetables you prefer.
- Can be made vegan by omitting feta.
- Great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: thanksgiving bowl, quinoa bowl, fall recipes