Fall Quinoa Bowl

Quinoa bowls are growing in popularity because there are literally infinite flavor combinations. Topped with sweet potato, kale, goat cheese, pomegranate seeds, and pecans, this mix is so hearty you won’t even miss the usual comfort food culprits.

When I think of fall, I think of comfort food. Plain and simple. But sometimes you need a few recipes to throw into the mix that will stick to your ribs without being heavy on your waistline. Cue the quinoa.

The grain cooks in 15-20 minutes and can serve as the base for whatever you’re feeling. Breakfast? Throw an egg on it. Mexican? Mix in black beans, corn, and avocado. Mediterranean? Toss with chickpeas, cucumber, and tomato. You get it.


For this recipe, I am channeling fall vibes—even though temperatures in Charlotte are still hovering in the 80s. The roasted sweet potato has a deep, smoky flavor thanks to the chili seasoning, the goat cheese gives the salad a little earthiness, and the pomegranate seeds add a sweet, unexpected pop of flavor and color.

If you’re thinking… this is a vegetarian recipe, I’ll pass. Don’t. The mix of kale, quinoa, and sweet potato creates a hearty foundation that will keep you full and satisfied. But if the idea of meatless Mondays (or any day) makes you cringe, you could always add chicken.


Big, fall flavors in a salad. Cook and reheat leftovers or nosh on them cold—either way this recipe is a keeper.

Fall Quinoa Bowl

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 2

Difficulty: Easy


  • 1 cup quinoa

  • 1 sweet potato, washed and cut into small pieces

  • 1/2 teaspoon chili powder

  • 1 and 1/2 tablespoons olive oil

  • 3 cups kale, washed

  • 1/4 cup pomegranate seeds

  • 1/4 cup pecans

  • 3 tablespoons goat cheese

  • Drizzle of balsamic vinegar


Preheat the oven to 400 degrees. Cut the sweet potato into small pieces and lay on a sheet pan. Drizzle 1/2 tablespoon olive oil over sweet potatoes, sprinkle with chili powder, and season to taste with salt and pepper. Cook for 20 minutes, turning after 10 minutes.

Pour 1 cup quinoa into pot with 2 cups water. Bring to a boil and then reduce to simmer for 15-20 minutes or until all water is absorbed. Layer kale, quinoa, sweet potato into a bowl. Top with pomegranate seeds, pecans, and goat cheese. Drizzle with remaining olive oil and a few shakes of balsamic vinegar.

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Fall Quinoa Bowl