Quinoa Grain Bowl with Mushrooms, Sweet Potato and Kale

Details

  • Total Time 50 minutes
  • Prep Time 20 minutes
  • Cook Time 30 minutes

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    • This delicious bowl of “yum” begins with hearty sweet potatoes and ends with avocado and microgreens, packing a powerful punch that is made in less than an hour for the lunch or dinner rush.

    Ingredients

    Serves

    servings
    • 1 1 tbsp tbsp avocado oil
    • 0.5 0.5 tsp tsp sea salt
    • 0.5 0.5 tsp tsp black pepper
    • 2 2 medium sweet potatoes cubed
    • 1 1 cup cup Pacific Foods® Organic Low Sodium Vegetable Broth
    • 1 1 can can Pacific Foods® Organic Cream of Mushroom Condensed Soup
    • 1.5 1.5 cup cup quinoa rinsed
    • 1 1 tbsp tbsp olive oil
    • 2 2 cup cup shiitake mushrooms sliced
    • 4 4 cup cup lacinato kale stems removed and chopped
    • 1 1 avocado sliced, to garnish
    • 0.5 0.5 cup cup microgreens to garnish
    • 0.25 0.25 cup cup pumpkin seeds to garnish
    Tahini Drizzle
    • 0.25 0.25 cup cup tahini
    • 1 1 lemon juiced
    • 0.25 0.25 tsp tsp sea salt
    • 0.25 0.25 tsp tsp black pepper
    • 1 1 clove clove garlic minced
    • 3 3 tbsp tbsp water to thin
    Recipe Made with
    Organic Cream of Mushroom Condensed Soup
    Organic Low Sodium Vegetable Broth

    Instructions

    1. Preheat oven to 425°F and line a baking tray with parchment paper. Add cubed sweet potatoes and drizzle with avocado oil. Sprinkle with sea salt and pepper. Roast sweet potatoes for 25-30 minutes, or until fork tender. Remove from oven.

    2. Prepare quinoa: add Pacific Foods® Organic Low Sodium Vegetable Broth and Pacific Foods® Organic Cream of Mushroom Condensed Soup to a medium stockpot. Bring to a boil and add quinoa. Reduce heat to a simmer, cover with a lid, and cook for 15 minutes. Remove quinoa from heat and set aside.

    3. Add olive oil to a non-stick skillet over medium heat. Stir in mushrooms and sauté for 5-7 minutes, or until slightly golden. Stir in kale and sauté for 2-3 minutes, or until kale is wilted and broken down slightly. Season with sea salt and pepper to taste.

    4. Prepare tahini dressing: in a small bowl whisk together tahini, lemon juice, sea salt, black pepper, and garlic clove. Add 2 tablespoons water and whisk until dressing is smooth and creamy. If the dressing is too thick, add in another 1-2 tablespoons water.

    5. Assemble grain bowls: to each bowl add roasted sweet potatoes, quinoa, and kale and mushroom mixture. Garnish with avocado slices, microgreens and pumpkin seeds. Drizzle with tahini dressing and enjoy!

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