Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Say hello to autumn with this vibrant Harvest Grain Bowl! Packed with roasted sweet potatoes, quinoa, cranberries, and pumpkin seeds, this grain bowl is full of nourishing ingredients and seasonal flavours. Perfect for lunch or dinner, and it’s super easy to meal prep!
Ingredients:
- 200g quinoa, rinsed
- 2 sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp fennel seeds
- 1/2 tsp salt
- 1/2 tsp black pepper
- 240g cooked chickpeas
- 50g dried cranberries
- 50g walnuts, chopped.
- 3 tbsp fresh thyme
Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Method:
- Preheat the oven to 200°C (400°F, Gas Mark 6).
- Toss the diced sweet potato in olive oil, paprika, fennel, cumin, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until tender.
- Cook the quinoa according to the package instructions and set aside to cool.
- In a large bowl, combine the cooked quinoa, roasted sweet potato, chickpeas, dried cranberries and walnuts.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the grain bowl, add the fresh thyme and toss to combine.
