Harvest bowl with Chickpeas, Greens & Veggies - Eat Real Food!

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu is lower in calories and provides a plant-based option.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more affordable and still nutritious.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are often less expensive and provide similar crunch.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is a cost-effective sweetener.

Preheat the oven to 400°F (200°C).

Peel and cube sweet potatoes, then toss with olive oil, salt, and pepper.

Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and golden.

Rinse quinoa under cold water, then cook according to package instructions.

In a separate pot, steam kale until wilted, about 3-5 minutes.

Drain and rinse chickpeas, then toss with olive oil, garlic powder, cumin, salt, and pepper.

Spread chickpeas on a baking sheet and roast for 20 minutes until crispy.

In a large bowl, combine cooked quinoa, roasted sweet potatoes, steamed kale, and roasted chickpeas.

Add cranberries and pumpkin seeds, mixing gently to combine.

Drizzle with maple syrup and lemon juice, tossing to coat evenly.

Top with crumbled feta cheese before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens