Whip up this healthy vegetarian grain bowl with ease in your Instant Pot. Pressure-cooking the sweet potato is faster and yields the perfect texture. A drizzle of homemade spicy dressing takes this easy dinner to the next level.
Nutrition per serving may change if servings are adjusted.
4 tablespoons extra-virgin olive oil, divided
1 large sweet potato (about 1 pound), peeled and cut into 1½-inch pieces
1 cup quinoa, preferably red
2 tablespoons harissa (see Tips) or hot sauce, divided
1 large clove garlic, minced
½ teaspoon salt
4 cups chopped kale
2 cups water
1 tablespoon lime juice
1 (15 ounce) can no-salt-added chickpeas, rinsed, warmed if desired
¼ cup sliced scallion
¼ cup chopped unsalted pistachios
Heat 2 tablespoons oil on sauté mode in the electric pressure cooker. (No sauté mode? See Tips.) Add sweet potato, quinoa, 1 tablespoon harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Turn off the heat. Stir in kale and water. Close and lock the lid. Cook at high pressure for 8 minutes.
Release the pressure. Remove the lid and let stand for 5 minutes.
Meanwhile, combine the remaining 2 tablespoons oil, the remaining 1 tablespoon harissa (or hot sauce) and lime juice in a small bowl.
Divide the quinoa mixture among 4 bowls. Top each portion with chickpeas, scallion and pistachios. Drizzle with the sauce.
Equipment: Electric pressure cooker (multicooker)
Tips: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-foods stores or online. Different brands vary in heat, so start with a little and taste as you go.
No sauté mode? Heat oil in a large skillet over medium-high heat. Add sweet potato, quinoa, harissa (or hot sauce), garlic and salt. Cook, stirring, until the garlic is fragrant, about 2 minutes. Transfer the mixture to your pressure cooker and proceed with the recipe.
514 calories;22 g fat(3 g sat); 12 g fiber; 67 g carbohydrates; 15 g protein; 185 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 12,071 IU vitamin A; 35 mg vitamin C; 122 mg calcium; 5 mg iron; 528 mg sodium; 898 mg potassium
Vitamin A (241% daily value), Vitamin C (58% dv), Folate (46% dv), Iron (28% dv)
Carbohydrate Servings: 4½
Exchanges: 4 starch, 3½ fat, ½ lean protein, ½ vegetable