Quinoa, roasted sweet potato, Tuscan kale, harissa dressing, labneh, crispy shallots.

Rinse 1 cup quinoa in a fine-mesh sieve under cold water until water runs clear. Combine rinsed quinoa, 2 cups water and 1/2 tsp kosher salt in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork and set aside, keeping warm.

Cook the quinoa

Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potato with 1.5 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper on a baking sheet in a single layer. Roast for 25–30 minutes, turning once halfway through, until tender and edges are caramelized. Remove from oven and keep warm.

Roast the sweet potatoes

Place 4 cups shredded Tuscan kale in a bowl. Drizzle with 1 tbs olive oil, 1 tbs fresh lemon juice and 1/4 tsp kosher salt. Massage the leaves with your hands for 1–2 minutes until they soften and darken. Taste and adjust seasoning.

Massage the kale

In a small bowl, combine 1/2 cup labneh with 1 tbs harissa, 1/2 tsp lemon juice and 1/2 tbs plain yogurt (optional to loosen). If you want it slightly sweeter, stir in 1/2 tsp honey or maple syrup. Taste and adjust acidity or heat. Reserve for plating.

Prepare labneh with harissa

Heat 1/2 cup neutral oil in a small skillet over medium heat until shimmering but not smoking (about 325–350°F/160–175°C). Add thinly sliced shallot rings in a single layer and fry, stirring gently, until golden brown and crisp, about 3–5 minutes. Use a slotted spoon to transfer to a paper-towel–lined plate and season immediately with a pinch of salt. Save oil for another use or discard once cooled.

Make crispy shallots

In a small bowl whisk together 1 tbs harissa, 1 tbs plain yogurt, 1 tsp olive oil, 1/2 tsp lemon juice and 1/4 tsp kosher salt until smooth. If too thick, add 1–2 tsp water to reach a drizzleable consistency. Adjust salt and lemon to taste.

Make harissa dressing

Divide the warm quinoa among 2 bowls (about 1 cup cooked quinoa per serving). Top each with half the massaged kale, half the roasted sweet potatoes, a dollop (about 1/4 cup) of harissa-labneh, a sprinkle of toasted sesame seeds or pepitas (1 tsp each bowl), and a generous pinch of crispy shallots. Drizzle the harissa dressing over the bowl (about 1/2–1 tbs per bowl) and finish with chopped chives or parsley.

Assemble the bowl

quinoa (uncooked, tri-color or white)

water

kosher salt

sweet potato (peeled and cut into 1/2-inch cubes)

extra-virgin olive oil

smoked paprika

ground cumin

black pepper (freshly ground)

Tuscan kale (lacinato), stems removed and shredded

lemon juice (fresh)

labneh

harissa (store-bought or homemade)

honey or maple syrup (optional, for balancing)

chives or parsley (finely chopped, for garnish)

shallot (thinly sliced into rings)

neutral oil for frying (vegetable, canola or grapeseed)

toasted sesame seeds or pepitas (optional)

plain yogurt (or water for thinner dressing)

olive oil

lemon juice

Grain Bowl

Make Grain Bowl Recipe in just 50m. Quinoa, roasted sweet potato, Tuscan kale, harissa dressing, labneh, crispy shallots.

Grain Bowl Recipe

Frequently paired with

Local Coupons