Sweet Potato Harvest Bowl

Serves 4

Ingredients

• 2 medium sweet potatoes, diced into cubes

• 2 carrots, sliced into rounds

• 1 large onion, sliced into wedges

• 2 tbsp olive oil (or avocado oil)

• 1 tsp smoked paprika

• ½ tsp cinnamon

• ½ tsp garlic powder

• Salt & black pepper to taste

• Protein (choose one): 1 lb ground turkey OR 2 chicken breasts, cubed

• Base: 1 cup quinoa or basmati rice (uncooked, ~3 cups cooked)

• Greens: 2 cups kale, roughly chopped

• 1 tsp olive oil + squeeze of lemon (to massage into kale)

• Optional add-ons: handful of dried cranberries or pomegranate seeds, toasted pumpkin seeds or walnuts, crumbled feta or goat cheese

Directions

1. Cook the base: Prepare quinoa or rice according to package instructions. Fluff and set aside.

2. Roast the veggies: Preheat oven to 400°F (200°C). Toss sweet potatoes, carrots, and onion with olive oil, smoked paprika, cinnamon, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.

3. Cook the protein: For ground turkey: sauté in a skillet with olive oil, salt, pepper, and a pinch of thyme until browned and cooked through. For chicken breast: season with salt, pepper, paprika, and sear in a skillet until cooked through; cube or slice.

4. Prep the kale: Massage the kale with a little olive oil and lemon juice until tender and bright green.

5. Assemble bowls: Base: scoop quinoa or rice. Add: roasted veggies, protein, and kale. Top: cranberries/pomegranate, pumpkin seeds/walnuts, feta (optional).

6. Drizzle (optional dressing): whisk together 2 tbsp tahini, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, pinch salt, and a splash of warm water until creamy.

It all begins with an idea.

It all begins with an idea.

It all begins with an idea.