Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Harvest Bowl with Sweet Potatoes and Chickpeas
with quinoa / arugula / goat cheese

Active: 40 Total: 60

We're keeping things fresh with this meal that feels like a transition to fall. If the weather is still warm, you can make everything ahead and serve it room temperature or slightly chilled.
Smarts: If prepping right before cooking, be sure to get the beets roasting before continuing with your prep. You can add the sweet potatoes to the oven when the beets are about halfway finished.

Tags

Ingredients

Metric
Servings:
4
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Harvest Bowl with Sweet Potatoes and Chickpeas:
  • Beets - 1 lb
  • Foil - for roasting
  • Sweet potatoes - 1 lb, cubed
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Vinegar, balsamic - 2 tsp
  • Oil, cooking - 1 Tbsp
  • Baby arugula - 5 oz
  • Goat cheese - 4 oz, crumbled (sub feta)
  • Sunflower seeds - 1/4 cup
Creamy Balsamic Yogurt Sauce:
  • Yogurt, plain or Greek - 1/2 cup
  • Vinegar, balsamic - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Roast beets - Heat oven to 400F / 204C. Scrub and trim ends off beets. Place beets into a baking dish and fill with about 1/2” / 1.3 cm of water. Cover with foil and roast for 45 to 60 minutes, depending on size of beets. (Can be done up to 5 days ahead)
  2. Peel and cube beets - When beets have cooled completely, peel off skins with a spoon and chop into bite-sized pieces. Store in their own container (they will turn everything they touch purple). (Can be done up to 5 days ahead)
  3. Quinoa - (Double if making Thursday's meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  4. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
  5. Make sauce - Whisk together yogurt, vinegar (portion for sauce), lemon juice, mustard, and honey. (Can be done up to 5 days ahead)
  6. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 400F / 204C.
  2. Toss beans with vinegar (portion for bowls). Set aside.
  3. Toss sweet potatoes with oil. Spread out onto a sheet pan and roast until tender, 25 to 35 minutes. In the last 10 minutes of cooking, move the sweet potatoes to one side of the pan and add beans to the other side. Finish roasting the sweet potatoes and beans together.
  4. If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
  5. Assemble bowls with a bed of quinoa and arugula. Top with roasted sweet potatoes and chickpeas, beets, goat cheese, and sunflower seeds. Drizzle yogurt sauce on top. (You can also just set out all of the ingredients and let everyone assemble their bowls at the table.) Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (56)
Gluten-free (3)
Paleo (2)
Vegetarian (8)

Most Helpful

Made in mason jars for lunch all week!

By: Tessa
Posted: Sep 30, 2021
Diet: Original
1 Helpful

36 reviews

I really liked this dish! It was nice, light, and fresh and had a great mix of colors and textures. I subbed radishes for the beets because I had some I needed to use up. Otherwise, I followed to a T. I'm looking forward to having it for lunch all week.

By: Caitlin
Posted: Oct 26, 2021
Diet: Original
0 Helpful

I should have known better and done this step myself - but there is no salt in this dish, especially if you cook quinoa in water rather than broth. It's fine. Bland, but fine. Salt would have helped, but I think at least one ingredient needed to be fired up a bit to make this more interesting.

By: Kathy
Posted: Oct 25, 2021
Diet: Original
0 Helpful

Our favorite

By: Jessica
Posted: Oct 25, 2021
Diet: Original
0 Helpful

Adults like it, 3 & 5 were not impressed.

By: Teresa
Posted: Oct 23, 2021
Diet: Original
0 Helpful

Swapped dried figs for beets and almond for sunflower seeds. I agree with some others that this still needed a little something. The sauce was a bit bland. Maybe something different on the chickpeas. Arugula and goat cheese are always a win in my book though.

By: Alana
Posted: Oct 17, 2021
Diet: Original
0 Helpful

This was excellent. Very healthy and easy to make!

By: Alison
Posted: Oct 11, 2021
Diet: Original
0 Helpful