Description
This nutrient-dense vegan Mediterranean bowl is a celebration of textures and flavors, featuring earthy roasted sweet potatoes, protein-packed quinoa, and a medley of fresh, crisp vegetables. Topped with creamy hummus and avocado, and brightened by quick-pickled red onions, this bowl offers a perfect balance of warmth and crunch. It is an ideal, wholesome meal for meal prep or a quick, energizing lunch that leaves you feeling satisfied and nourished.
Ingredients
1 cup sweet potatoes, peeled and cut into 1/2 inch pieces
2 cups kale, washed and torn into bite-sized pieces
1 ripe avocado, sliced
1 cup quinoa, cooked
4 tablespoons hummus
3 tablespoons olive oil, divided
1 tablespoon lemon juice
1 cup grape tomatoes, halved
1 Persian cucumber, diced
1 red onion, thinly sliced
1/2 cup white vinegar
1 teaspoon sugar
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato pieces with 1 tablespoon of olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
In a small bowl, combine the red onion slices, white vinegar, and sugar to make quick-pickled onions; let sit for at least 15 minutes.
Massage the kale with a little olive oil and a pinch of salt until softened.
Divide the cooked quinoa into serving bowls.
Top the quinoa with the roasted sweet potatoes, massaged kale, grape tomatoes, cucumbers, and avocado slices.
Add a dollop of hummus to each bowl and garnish with the quick-pickled onions.
Drizzle with remaining olive oil and lemon juice before serving.
Notes
Feel free to swap quinoa for brown rice or farro if preferred. You can add chickpeas or lentils for extra protein. Store the components separately in the refrigerator for up to 3 days to keep them fresh for meal prep.