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Hearty Fall Garden Power Bowl

Fluffy quinoa piled with roasted sweet potato, delicata squash, and crispy chickpeas, plus massaged kale, radishes, and a maple-Dijon cider vinaigrette. Hearty, bright, and naturally vegan.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Grain Base:

  • 1 cup quinoa rinsed
  • 1 3/4 cups water or broth
  • 1/2 tsp fine sea salt

For the Roasted Veg + Crispy Chickpeas:

  • 1 large sweet potato cut into 3/4-inch cubes (about 1 lb)
  • 1 small delicata squash seeded and cut into 1/2-inch half-moons (about 12 oz; swap: butternut or acorn)
  • 1 small red onion cut into wedges (8 oz)
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 Tbsp olive oil divided
  • 3/4 tsp fine sea salt divided
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika optional
  • 1/4 tsp ground cinnamon optional

For the Greens + Fresh Crunch:

  • 5 oz kale stems removed and chopped (swap: baby kale or spinach)
  • 4 small radishes thinly sliced
  • 1 small crisp apple thinly sliced (optional)
  • 1/4 cup toasted pepitas
  • 2 Tbsp chopped fresh parsley and/or chives
  • 1/4-1/2 cup crumbled feta or goat cheese optional

For the Maple-Dijon Cider Vinaigrette:

  • 3 Tbsp extra-virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp pure maple syrup
  • 2 tsp Dijon mustard
  • 1 small garlic clove finely grated (or 1/4 tsp garlic powder)
  • 1/4 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions
 

  • Heat the oven to 425°F and line a large sheet pan with parchment.
  • Cook the quinoa: In a saucepan, combine the quinoa, water or broth, and salt. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Turn off the heat and let stand 5 minutes covered, then fluff with a fork.
  • On the sheet pan, toss the sweet potato, delicata, and red onion with 1 Tbsp olive oil, 1/2 tsp salt, pepper, paprika, and cinnamon (if using). Spread in a single layer.
  • Pat the chickpeas dry and toss with the remaining 1 Tbsp olive oil and 1/4 tsp salt.
  • Roast the vegetables for 20-25 minutes, flipping once, adding the chickpeas to the pan for the last 10 minutes to crisp.
  • Whisk together the vinaigrette ingredients (or shake in a jar). Massage the chopped kale with a tiny drizzle of olive oil and a pinch of salt for 30-60 seconds, until darker and slightly tender.
  • Divide the quinoa and kale among 4 bowls. Top with roasted veg and chickpeas, then radishes, apple, pepitas, and herbs. Add feta or goat cheese if using, drizzle with vinaigrette, and serve warm.