Description
Harvest Bowls with Fig Balsamic Vinaigrette are a delicious and nutritious meal option that combines fresh ingredients with a tangy dressing.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes, diced
- 1 cup kale, chopped
- 1/2 cup dried figs, chopped
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup Fig Balsamic Vinaigrette
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, salt, and pepper, then roast for 25-30 minutes.
- In a large bowl, combine cooked quinoa, roasted sweet potatoes, kale, dried figs, walnuts, and feta cheese.
- Drizzle with Fig Balsamic Vinaigrette and toss to combine.
- Serve immediately or refrigerate for later use.
Notes
- Feel free to substitute any of the ingredients based on your preferences.
- This dish can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg