The Quinoa and Pomegranate Superfood Bowl is a nutrient-packed meal perfect for lunch or dinner. It's rich in protein, fibre, and antioxidants, supporting heart, digestive, and brain health. Plus, it’s ideal for meal prep, allowing you to cook ingredients in batches for quick assembly throughout the week. This superfood bowl offers a delicious and convenient way to enjoy a healthy, balanced diet.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1 medium sweet potato
- 1 cup baby spinach or kale
- 1 can chickpeas
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey or maple syrup
- 2 tbsp pomegranate molasses
- Salt and pepper to taste
- 1/2 tsp paprika
Instructions:
- Cook Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and let cool.
- Roast Sweet Potatoes and Chickpeas: Preheat oven to 200°C. Toss sweet potato cubes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a baking sheet. Toss chickpeas with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a separate section of the same baking sheet or another sheet. Roast both for 20-25 minutes until sweet potatoes are tender and chickpeas are crispy.
- Prepare Greens: Lightly sauté the spinach or kale in a bit of olive oil until wilted, or keep them raw if you prefer more crunch.
- Prepare Sauce: In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, and honey or maple syrup if using. Season with salt and pepper to taste.
- Combine Ingredients: In a large bowl, combine cooked quinoa, roasted sweet potatoes, sautéed or raw greens, roasted chickpeas, pomegranate seeds, walnuts, mint, and feta if using.
- Dress and Serve: Drizzle with sauce and toss gently to combine. Serve immediately or chill for later.
The Health Benefits:
