Harvest Bowl with Sweet Potatoes and Chickpeas
with quinoa / arugula / goat cheese
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.
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
Proteins
Cuisines
Ingredients
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
Calories
543
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
5g
27%
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Trans Fat
0g
Just a moment...
Cholesterol
14mg
5%
Just a moment...
Sodium
655mg
27%
Just a moment...
Total Carbohydrate
74g
25%
Just a moment...
Dietary Fiber
14g
56%
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Sugars
18g
Just a moment...
Protein
24g
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Prep
- 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)
- 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)
- 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)
- Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)
- Make sauce - Whisk together yogurt, vinegar (portion for sauce), lemon juice, mustard, and honey. (Can be done up to 5 days ahead)
- Beans - Drain and rinse.
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Make
- Heat oven to 400F / 204C.
- Toss beans with vinegar (portion for bowls). Set aside.
- 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.
- If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
- 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
Calories
543
Just a moment...
% Daily Value
Total Fat
18g
28%
Just a moment...
Saturated Fat
5g
27%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
14mg
5%
Just a moment...
Sodium
655mg
27%
Just a moment...
Total Carbohydrate
74g
25%
Just a moment...
Dietary Fiber
14g
56%
Just a moment...
Sugars
18g
Just a moment...
Protein
24g
Just a moment...
Reviews
Ratings
39 reviews
Beets were more work than I expected but delicious, no complaints from the partner. The whole bowl was excellent, I think farro could be a fun swap. Sauce was so good!
0 HelpfulI 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.
0 HelpfulI 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.
0 Helpful