Imported from Instagram

Winter Nourish Bowl

Name: Winter Nourish Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 sweet potatoes (large, cubed); 3 tbsp extra-virgin olive oil (2 tbsp for sweet potatoes and 1 tbsp for hazelnuts; the listed 3–4 tbsp total is retained); 85 g quinoa; 240 ml bone broth; 2 handfuls kale (1–2 big handfuls; massaged until softened); 55 g pomegranate arils; 45 g hazelnuts (Unblanched); 50 g feta; salt (A pinch, divided between the recipe and hazelnuts); 2 tbsp tahini (Good quality); 1 tbsp maple syrup; 0.5 tsp wholegrain mustard; 0.25 lemon juice (The source says “1/4 lemon juice”; interpreted as juice of 1/4 lemon); 1 tbsp olive oil (For the dressing); 3 tbsp water

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A hearty winter salad bowl with golden roasted sweet potato, fluffy quinoa, kale, feta, pomegranate, and crunchy roasted hazelnuts. A maple-tahini dressing brings it together with a creamy, tangy finish.

4 servings60 minMediterranean

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Ingredients

2 sweet potatoes (large, cubed)
3 tbsp extra-virgin olive oil (2 tbsp for sweet potatoes and 1 tbsp for hazelnuts; the listed 3–4 tbsp total is retained)
85 g quinoa
240 ml bone broth
2 handfuls kale (1–2 big handfuls; massaged until softened)
55 g pomegranate arils
45 g hazelnuts (Unblanched)
50 g feta
salt (A pinch, divided between the recipe and hazelnuts)
2 tbsp tahini (Good quality)
1 tbsp maple syrup
0.5 tsp wholegrain mustard
0.25 lemon juice (The source says “1/4 lemon juice”; interpreted as juice of 1/4 lemon)
1 tbsp olive oil (For the dressing)
3 tbsp water

Steps

1
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
2
Place the cubed sweet potatoes on the lined tray and coat them with 2 tablespoons of the extra-virgin olive oil.
3
Bake the sweet potatoes for 35–45 minutes, until cooked through and golden.
4
On a second small baking tray, add 1 tablespoon of the extra-virgin olive oil, the hazelnuts, and a pinch of salt. Mix until the nuts are coated.
5
Bake the hazelnuts for 15–20 minutes, until golden and crunchy on the outside.
6
Add the quinoa and bone broth to a saucepan. Bring to a gentle boil, then reduce the heat to a simmer and cover.
7
Cook for about 15 minutes, until the liquid is absorbed and the quinoa is fluffy. If it is not quite ready, leave it on the heat for a couple more minutes.
8
Add the tahini, maple syrup, wholegrain mustard, lemon juice, olive oil, and water to a jar. Mix to combine the dressing.
9
Place the kale in a large bowl and massage it until softened.
10
Add the roasted sweet potato, cooked quinoa, pomegranate arils, feta, and hazelnuts to the bowl.
11
Pour the dressing over the bowl and serve.

Notes

The author suggests serving the bowl alone or alongside salmon or chicken. The source does not specify how the remaining pinch of salt is used; only the hazelnut seasoning is explicit in the method.