Masala Quinoa Bowl

  • Time
    30 mins
  • Servings
  • Nutrition
    400 Per Serving

We are bringing the curry to the quinoa bowl! This dish is not only a feast for your eyes but also your soul. It is packed with nutrient-rich ingredients like sweet potato, chickpeas, kale, and quinoa. Quinoa is a protein-packed South American grain that has gained popularity over the last few years.


In this bowl, bold and spicy curry roasted veggies are topped over cumin scented quinoa and drizzled with a cool and tangy chutney yogurt sauce.


Kitchen Tools

  • Large Oven Proof Sheet Pan
  • Small Pot
  • Butter/Oil
  • Salt



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Preheat the oven to 400 degrees Fahrenheit. Wash and drain the chickpeas. In a bowl toss the sweet potato, chickpeas, madras curry powder, and chili powder to spice preference, with 2 tablespoons of oil. Add salt to taste.

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Spread the mixture on a large baking pan or sheet and bake in the oven for 10-15 minutes until sweet potatoes are fully cooked and vegetables look golden and toasted. Reserve bowl.

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Meanwhile, cook the quinoa. In a medium sized pot over medium heat, add 1 teaspoon oil and the cumin seeds. Toast the cumin seeds for 1 minute. Add the quinoa in and toast quinoa for 1 minute as well.

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Add 2 cups water, salt, and bring to a boil. Reduce heat to low, cover the pot, and cook for 10-15 minutes until quinoa has “sprouted” and is fully cooked. It should be completely opaque. Set aside. Wash the kale.

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When the vegetables are ready, put them back in the mixing bowl and toss the kale in. The hot vegetables will wilt the kale. Season with more salt if you like. Mix the yogurt adn the chutney for the sauce and set aside.

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Build your bowl: Add 1 cup of cooked quinoa to the base of the bowl. Pile 1 cup of the masala vegetable mixture on top. Drizzle with 1 or two spoonfuls of the chutney yogurt sauce and enjoy!

Tips from Chef's