A bold, nourishing bowl packed with smoky flavor and plant-based goodness
After a weekend of indulgence, I found myself craving something wholesome yet satisfying. That’s when the idea of a burrito bowl came to mind—a dish that combines hearty ingredients with vibrant flavors. This bowl features lime-marinated kale, seasoned black beans, quinoa, and a zesty avocado salsa verde. It’s a meal that not only nourishes the body but also delights the palate.
Ingredients:
For the roasted vegetables:
1 medium sweet potato, peeled and diced
1 red bell pepper, chopped
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
1 tbsp olive oil
1½ tbsp rose harissa paste
Salt and black pepper to taste
For the quinoa:
120g quinoa
240ml water or vegetable stock
Juice of ½ lemon
1 tbsp olive oil
To serve:
- A dollop of plain yogurt or dairy-free alternative
- Fresh mint or parsley, chopped
Instructions
1. Roast the veggies:
Preheat your oven to 200°C (180°C fan)/400°F. Toss the sweet potato, pepper, zucchini, and onion with olive oil, harissa paste, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, until tender and caramelized.
2. Cook the quinoa:
Rinse quinoa under cold water. In a saucepan, combine with water or stock. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and stir in lemon juice and olive oil.
3. Assemble the bowl:
Divide quinoa into bowls, top with roasted vegetables, a spoonful of yogurt, and sprinkle with herbs. Add any optional toppings for extra texture and flavor.
Tips & Swaps
Add protein: Toss in chickpeas or grilled halloumi for added protein.
Spice level: Adjust the harissa quantity based on your heat tolerance.
Make it ahead: Store the veggies and quinoa separately in the fridge for up to 4 days.
