Harvest Roast Quinoa Bowls with Maple-Glazed Sweet Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed bowl featuring roasted root vegetables and quinoa, finished with a sweet-tart maple glaze that elevates simple ingredients into a restaurant-worthy meal. This american-inspired vegetarian (gluten-free) ready in about 55 minutes pairs quinoa, vegetable broth, medium (about 1 lb) sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 2 medium (about 1 lb) sweet potatoes
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp balsamic vinegar
• 1 tbsp finely chopped fresh rosemary
• 2 cups chopped kale
• 3 tbsp pumpkin seeds

Instructions

1. Step 1: Rinse quinoa thoroughly under cold water until water runs clear. Combine quinoa and vegetable broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
2. Step 2: Preheat oven to 400°F (200°C). Dice sweet potatoes into 1/2-inch cubes, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet. Roast for 20 minutes until tender and edges are golden.
3. Step 3: While vegetables roast, whisk together maple syrup, balsamic vinegar, 1 tbsp olive oil, and 1 tsp salt in a small bowl. Toss roasted sweet potatoes with the maple glaze until evenly coated, then return to oven for 5 minutes to caramelize.
4. Step 4: In a large skillet, heat 1 tsp olive oil over medium heat. Add kale and cook, stirring occasionally, for 3-4 minutes until wilted and dark green but still crisp.
5. Step 5: Fluff cooked quinoa with a fork, then divide into bowls. Top with kale, glazed sweet potatoes, and sprinkle with toasted pumpkin seeds just before serving.