Recipe by April Viar
A colorful, nourishing bowl that is hearty, balanced, and deeply satisfying
This sweet potato kale feta bowl is the kind of meal that checks all the boxes. It is filling, nutrient-dense, and full of comforting flavors and textures. Roasted sweet potatoes bring natural sweetness, kale adds earthiness, and quinoa creates a hearty base that keeps you satisfied long after the last bite.
Finished with vegan feta, pumpkin seeds, craisins, and a drizzle of balsamic glaze, this bowl feels elevated while still being incredibly easy to prepare. It works beautifully as a warm dinner or a chilled lunch and is perfect for meal prep or a simple weeknight meal.
Why You’ll Love This Recipe
- Hearty and Filling – A satisfying bowl packed with fiber and plant-based goodness.
- Perfectly Balanced – Sweet, savory, crunchy, and creamy in every bite.
- Meal Prep Friendly – Easy to prepare ahead and enjoy throughout the week.
- Versatile – Delicious served warm or chilled.
Sweet Potato Kale Feta Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Roasted Sweet Potato Kale Quinoa Bowl with Vegan Feta
This roasted sweet potato kale bowl combines quinoa, leafy greens, vegan feta, and crunchy pumpkin seeds for a balanced, filling vegan meal that can be enjoyed warm or cold.
Ingredients
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3 pounds sweet potatoes, diced
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2 tablespoons olive oil
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1 tablespoon maple syrup
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Pinch of salt
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Pinch of black pepper
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4 cups kale, chopped
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4 cloves garlic, diced
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2 tablespoons water
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1 onion, diced
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1 teaspoon olive oil
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4 cups cooked quinoa
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1 tablespoon balsamic glaze
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1/4 cup vegan feta
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1/4 cup craisins
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1/4 cup pumpkin seeds
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1/4 cup scallions, sliced
Instructions
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Preheat the oven to 400°F. Line a sheet pan with parchment paper.
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In a large bowl, toss diced sweet potatoes with olive oil, maple syrup, salt, and black pepper until evenly coated.
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Spread sweet potatoes evenly on the sheet pan and roast for 30 minutes, flipping halfway through, until tender and lightly caramelized.
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In a pan over medium heat, add diced garlic, chopped kale, and water. Stir and steam for about 2 minutes, until kale is just wilted. Remove from heat and set aside.
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In another pan, heat 1 teaspoon olive oil over medium heat. Add diced onion and sauté until translucent.
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Stir in the cooked quinoa and cook for 2 minutes to warm through.
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Assemble bowls by layering quinoa, kale, and roasted sweet potatoes.
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Top with pumpkin seeds, craisins, vegan feta, scallions, and finish with a drizzle of balsamic glaze.
Notes
Flip sweet potatoes halfway through roasting for even browning.
Do not overcook the kale to keep its color and texture vibrant.
Soak craisins in warm water for a few minutes if you prefer them plumper.
Serve warm or chilled depending on preference.
Nutrition info is approximate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Bowl
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl (1/4 of recipe)
- Calories: 420kcal
- Sugar: 14g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 11g
