The Mediterranean bowl is a savory, delicious filling meal full of flavorful ingredients like quinoa, sweet potatoes, fresh veggies, and hummus. It's a colorful array of freshness that comes together in harmony to create an amazing dish that's a Whole Lotta Yum!
Prepare the pickled red onion. Take the 1/2 cup of vinegar and 1/2 cup of water and bring to a boil in the microwave. Add in the 1 teaspoon of sugar and stir until dissolved. In a mason jar place the thinly sliced red onion and pour the vinegar mixture over the red onion. Loosely cover the jar and let stand on the counter to cool.
Prepare the sweet potatoes. Cut the peeled sweet potatoes into 1/2” pieces, as close in size as possible for even cooking. Toss the sweet potato pieces in 1 Tablespoon of olive oil and season with salt and pepper. Arrange on a parchment-lined baking sheet and roast in the oven for about 15-20 minutes, flipping halfway. The potatoes should have a crispy exterior and be cooked on the inside.
Cook quinoa according to the instructions on the package. For a little extra flavor, add a teaspoon of lemon juice and some salt to taste.
Prepare the kale. Take your kale and tear it into smaller, easy to bite pieces after washing. In a bowl, place the kale, lemon juice, and remaining olive oil and massage the kale for 2-3 minutes until it is a deeper green color and softer. Place to the side and allow the kale to marinate a little longer.
Prepare veggies. Slice the cucumber into pieces. Halve the grape tomatoes. Slice the avocado and sprinkle a little lemon juice to prevent browning.
Assemble the bowl. Evenly distribute the cooked quinoa in one section of the bowl. Spoon in the sweet potatoes and kale on either side of the cooked quinoa. Add on the cucumber, tomatoes, and avocado.