Mediterranean Power Bowl

This Mediterranean Bowl is healthy and delicious but not short on flavor. Itʼs packed with crisp veggies and delicious roasted sweet potatoes. The marinated kale takes the flavor and texture up a level and when you put it all together, itʼs the perfect bite. Double the recipe and bring pack it for lunch the next day. Itʼs as good as a leftover and can be eaten cold.

5 from 3 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Servings Bowls

Ingredients

1 cup Sweet potatoes peeled
2 cups Kale
1 Avocado
1 cup Quinoa cooked
4 tablespoons Hummus
3 tablespoons Olive oil divided
1 tablespoon Lemon juice
1 cup Grape tomatoes cut in half
1 Persian cucumber diced
1 Red onion thinly sliced
½ cup White vinegar
1 teaspoon Sugar
Salt and pepper to season

Instructions

Prepare the pickled onions. Take the ½ cup of vinegar and ½ cup of water and bring to a boil in the microwave. Usually, 2-3 minutes is enough. Add in the 1 teaspoon of sugar and stir until dissolved. In a mason jar or similar, place the thinly sliced onion and pour the vinegar mixture over the onions. Loosely cover the jar and let stand on the counter to cool. (**This step can be made ahead, more info in the notes section)
Prepare the sweet potatoes. Cut the peeled sweet potatoes into ½” 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 at 425 degrees for about 15-20 minutes, flipping halfway. The potatoes should have a crispy exterior and be cooked on the inside.
Cook your 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 quinoa in one section of the bowl. Spoon in the sweet potatoes and kale on either side of the quinoa. Add on the cucumber, tomatoes, and avocado. Remove some of the pickled onions and place them in one section of the bowl. Top with a spoonful of hummus in the center and drizzle with olive oil and season with salt and pepper. Enjoy!

Notes

To store, place in an airtight container and store in the refrigerator for up to 4 days. The avocado will turn brown so this is the one item to slice fresh when you go to eat it.
This bowl is excellent when eaten right after itʼs prepared. It also tastes great cold and can be taken as a lunch the following day.
Sprinkle a little lemon juice to revive the ingredients and stir together.
The pickled onions actually taste better if made in advance.
The onions will gain a better pickle and have more flavor. They can be added to salads, tacos, sandwiches etc and are SO delicious.
This is a vegetarian recipe but chicken, salmon, or a different kind of protein can be added.
To save additional time, you can also purchase pre-cut sweet potatoes. Just add olive oil, salt, and pepper and pop them into the oven. This will save time with prep.

Nutrition

Serving: 1gCarbohydrates: 72gProtein: 15gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 33gSodium: 352mgFiber: 19gSugar: 17g

Keyword mediterranean bowl

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