Rating: 3.8 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell.com, June 2017

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

1 1/2 cups each
514 calories; protein 15.1g; carbohydrates 66.9g; dietary fiber 11.9g; sugars 5.6g; fat 22g; saturated fat 2.9g; vitamin a iu 12071IU; vitamin c 35mg; folate 184.6mcg; calcium 121.8mg; iron 5.1mg; magnesium 151.6mg; potassium 897.6mg; sodium 527.6mg.

4 starch, 3 1/2 fat, 1/2 lean protein, 1/2 vegetable

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