Holiday Harvest Sweet Potato Bowl with Cranberry Sage Pesto and Toasted Pecans

Introduction

This Holiday Harvest Sweet Potato Bowl is the ultimate celebration of fall and winter flavors, perfect for cozy family gatherings or festive feasts. The dish features perfectly roasted sweet potatoes paired with earthy quinoa, hearty kale, and drizzled with a vibrant cranberry sage pesto. Topped off with crunchy toasted pecans, this dish brings together the best seasonal ingredients in a harmonious and mouth-watering way. Packed with nutrients, this colorful bowl is not only beautiful but also brimming with flavor, texture, and nourishing goodness. Whether you’re vegan or just looking for a new holiday favorite, this bowl delivers warmth and comfort with every bite.

Ingredients:

For the Sweet Potato Bowl:

• 3 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 cups cooked quinoa
• 4 cups kale, de-stemmed and chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for massaging kale)
• 1/4 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped

For the Cranberry Sage Pesto:

• 1/2 cup fresh cranberries (or dried cranberries soaked in warm water)
• 1/2 cup fresh sage leaves
• 1/2 cup fresh parsley
• 1/3 cup walnuts
• 2 cloves garlic
• 1/3 cup olive oil (more if needed)
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

Preparation:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the diced sweet potatoes on a large baking sheet lined with parchment paper.
3. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, smoked paprika, and ground cinnamon. Toss to coat evenly.
4. Spread the sweet potatoes out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Quinoa

1. While the sweet potatoes are roasting, prepare the quinoa according to the package instructions.
2. Once cooked, fluff with a fork and set aside.

Step 3: Massage the Kale

1. Place the chopped kale in a large bowl.
2. Add 1 tablespoon of lemon juice and 1 tablespoon of olive oil.
3. Use your hands to massage the kale for about 2-3 minutes until it becomes tender and bright green. This process helps to soften the kale and reduce its bitterness.

Step 4: Make the Cranberry Sage Pesto

1. In a food processor, combine the fresh cranberries (or rehydrated dried cranberries), fresh sage, fresh parsley, walnuts, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
4. Add the lemon juice, salt, black pepper, and nutritional yeast (if using), and blend until well combined. Taste and adjust seasoning as needed.

Step 5: Toast the Pecans

1. Heat a dry skillet over medium heat.
2. Add the chopped pecans and toast for 3-5 minutes, stirring frequently, until fragrant and slightly browned. Be careful not to burn them. Remove from heat and set aside.

Step 6: Assemble the Sweet Potato Bowl

1. Divide the cooked quinoa evenly among serving bowls.
2. Add a generous portion of massaged kale to each bowl.
3. Top with roasted sweet potatoes, a drizzle of cranberry sage pesto, and a sprinkle of toasted pecans.
4. Garnish with dried cranberries for a burst of sweetness.

Cooking Notes:

• Pesto Consistency: If the cranberry sage pesto is too thick, add a bit more olive oil or a splash of water until you achieve your desired texture.
• Substitutions: You can replace walnuts in the pesto with almonds or pine nuts if preferred. For a nut-free version, use sunflower seeds or pumpkin seeds.
• Roasted Veggies: Feel free to add other roasted vegetables like Brussels sprouts, carrots, or butternut squash for more variety.

Serving Suggestions:

• Serve this bowl warm for a comforting meal, or enjoy it at room temperature for a quick, make-ahead lunch.
• Pair with a crusty loaf of sourdough bread and a side of warm apple cider for the perfect holiday meal.
• For a more substantial dinner, add your favorite plant-based protein like crispy tofu or roasted chickpeas.

Tips:

• Meal Prep: This dish is great for meal prep! Store the components separately in airtight containers in the refrigerator for up to 4 days. Assemble when ready to eat.
• Pesto Storage: Store leftover cranberry sage pesto in an airtight jar in the fridge for up to a week. You can also freeze it in ice cube trays for easy, single-serve portions.
• Kale Variations: If you’re not a fan of kale, swap it with spinach, arugula, or Swiss chard for a different leafy green base.

Prep Time:

20 minutes

Cooking Time:

30 minutes

Total Time:

50 minutes

Nutritional Information (per serving):

• Calories: 480
• Protein: 10g
• Sodium: 320mg

Conclusion

The Holiday Harvest Sweet Potato Bowl with Cranberry Sage Pesto and Toasted Pecans is a delightful and healthy way to embrace seasonal flavors. Bursting with color, texture, and earthy yet tangy notes, this recipe is a surefire way to impress family and friends during the holiday season. Not only is it visually stunning, but it’s also packed with vitamins and minerals, making it a nutritious addition to your festive spread. Enjoy this wholesome, plant-based bowl that will warm your heart and nourish your body.

Holiday Harvest Sweet Potato Bowl with Cranberry Sage Pesto and Toasted Pecans

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• Author: Imili Johnson
• Total Time: 50 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potato Bowl:

• 3 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 2 cups cooked quinoa
• 4 cups kale, de-stemmed and chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for massaging kale)
• 1/4 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped

For the Cranberry Sage Pesto:

• 1/2 cup fresh cranberries (or dried cranberries soaked in warm water)
• 1/2 cup fresh sage leaves
• 1/2 cup fresh parsley
• 1/3 cup walnuts
• 2 cloves garlic
• 1/3 cup olive oil (more if needed)
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the diced sweet potatoes on a large baking sheet lined with parchment paper.
3. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, smoked paprika, and ground cinnamon. Toss to coat evenly.
4. Spread the sweet potatoes out in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

Step 2: Prepare the Quinoa

1. While the sweet potatoes are roasting, prepare the quinoa according to the package instructions.
2. Once cooked, fluff with a fork and set aside.

Step 3: Massage the Kale

1. Place the chopped kale in a large bowl.
2. Add 1 tablespoon of lemon juice and 1 tablespoon of olive oil.
3. Use your hands to massage the kale for about 2-3 minutes until it becomes tender and bright green. This process helps to soften the kale and reduce its bitterness.

Step 4: Make the Cranberry Sage Pesto

1. In a food processor, combine the fresh cranberries (or rehydrated dried cranberries), fresh sage, fresh parsley, walnuts, and garlic.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
4. Add the lemon juice, salt, black pepper, and nutritional yeast (if using), and blend until well combined. Taste and adjust seasoning as needed.

Step 5: Toast the Pecans

1. Heat a dry skillet over medium heat.
2. Add the chopped pecans and toast for 3-5 minutes, stirring frequently, until fragrant and slightly browned. Be careful not to burn them. Remove from heat and set aside.

Step 6: Assemble the Sweet Potato Bowl

1. Divide the cooked quinoa evenly among serving bowls.
2. Add a generous portion of massaged kale to each bowl.
3. Top with roasted sweet potatoes, a drizzle of cranberry sage pesto, and a sprinkle of toasted pecans.
4. Garnish with dried cranberries for a burst of sweetness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 480
• Sodium: 320mg
• Protein: 10g