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SideChef
Recipes
Sweet Potato and Kale Power Bowl
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Recipe

26 INGREDIENTS • 10 STEPS • 45MINS

Sweet Potato and Kale Power Bowl

4
2 ratings
Don't be intimidated by the long ingredient list; these power bowls come together quickly, and will keep you going for hours! With protein-packed quinoa, collagen-rich sweet potato, and some garlicky, fiber-filled kale, this is one power bowl recipe you won't want to miss.
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Sweet Potato and Kale Power Bowl
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Don't be intimidated by the long ingredient list; these power bowls come together quickly, and will keep you going for hours! With protein-packed quinoa, collagen-rich sweet potato, and some garlicky, fiber-filled kale, this is one power bowl recipe you won't want to miss.
45MINS
Total Time
$7.81
Cost Per Serving
Ingredients
Servings
2
US / Metric
Roasted Sweet Potato
Sweet Potato
2
Medium Sweet Potatoes, peeled
Oil
3 Tbsp
Oil
Salt
to taste
Spiced Quinoa
Garlic
2 cloves
Oil
1 Tbsp
Oil
Quinoa
3/4 cup
Quinoa, rinsed
Ground Cumin
1 tsp
Ground Cumin
Chili Powder
1/4 tsp
Chili Powder
Cherry Tomato
1/2 cup
Cherry Tomato
12-15 tomatoes
Vegetable Stock
1 1/2 cups
Vegetable Stock
or Chicken Stock
Wilted Kale
Olive Oil
2 Tbsp
Kale
2 cups
Kale, firmly packed
chopped into 1-inch pieces
Garlic
1 clove
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
less for less spicy
Eggs
Oil
2 Tbsp
Oil
Garnish
Avocado
1
Small Avocado, sliced
Lime
to taste
Limes
sliced into wedges
Optional: Lime Yogurt Dressing
Plain Yogurt
1 cup
Plain Yogurt
Fresh Cilantro Leaf
1 cup
Fresh Cilantro Leaf
Lime
2
Limes, juiced
1/4 cup juice per 2 servings
Ground Cumin
1 tsp
Ground Cumin
Olive Oil
1/4 cup
Olive Oil
or Avocado Oil
Nutrition Per Serving
VIEW ALL
Calories
1455
Fat
108.9 g
Protein
26.3 g
Carbs
101.0 g
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Sweet Potato and Kale Power Bowl
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Author's Notes

Cook all the ingredients but the egg in advance and keep them in your fridge! Then weeknight dinner is as easy as throwing things in a bowl, warming them up, and topping them with a quick fried egg.
Cooking InstructionsHide images
step 1
Preheat Oven to 375 F (190 degrees C).
step 2
Chop Sweet Potatoes (2) into ½-inch dice. Dice Bell Pepper (1) and Red Onion (1). Halve the Cherry Tomato (1/2 cup). Mince the Garlic (2 cloves) for the quinoa, and Garlic (1 clove) for the kale. Keep them separate.
step 3
In a mixing bowl, coat Sweet Potatoes with Oil (3 Tbsp) and then season with Salt (to taste) and Ground Black Pepper (to taste) and toss to combine. Pour potatoes onto a baking tray. Bake for 15-20 minutes or until they are easily pierced with a knife.
step 4
Meanwhile, start the quinoa. In a skillet (with a lid) over medium-high heat, cook onion and bell pepper in Oil (1 Tbsp) until browned, about 5 minutes.
step 5
Add garlic and cook until fragrant, 1-2 minutes, then add Quinoa (3/4 cup), Ground Cumin (1 tsp), Chili Powder (1/4 tsp), halved tomatoes, Salt (to taste), and Ground Black Pepper (to taste) and stir. Once combined, pour in the Vegetable Stock (1 1/2 cups).
step 6
Bring to a boil. Once boiling, reduce the heat to low, cover the skillet and cook for 20 minutes, or until quinoa is cooked.
step 7
While quinoa is cooking, prepare the kale. In a wide sauté pan heat Olive Oil (2 Tbsp) over medium-high heat. Once hot, add Kale (2 cups), season with Salt (to taste) and Ground Black Pepper (to taste), and cook for one minute. Add garlic and Crushed Red Pepper Flakes (1/2 tsp) and cook until garlic begins to brown, about 30 seconds.
step 8
Empty the kale out of the pan. Replace the pan on the stove and warm Oil (2 Tbsp) over medium heat. Crack Eggs (2) into skillet and season with Salt (to taste) and Ground Black Pepper (to taste). Cover pan and cook until whites are set and yolks have reached the desired doneness, 3-5 minutes.
step 9
To make the dressing, add Plain Yogurt (1 cup), Ground Cumin (1 tsp), and Fresh Cilantro Leaf (1 cup) into a food processor. Combine until smooth, then slowly stream in Olive Oil (1/4 cup) and pulse in the juice from Limes (2). Taste and season with salt.
step 10
To build your bowl, add spiced quinoa, kale, and sweet potatoes and top with a fried egg. Garnish with Avocado (1) and a wedge of Limes (to taste). Serve immediately with dressing on the side.
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Tags
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American
Brunch
Lunch
Shellfish-Free
Dinner
Vegetarian
Potatoes
Vegetables
Whole Grains
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