Kale Harvest Grain Bowl (View Print Version)

Vibrant bowl with massaged kale, quinoa, roasted sweet potatoes, apple, pomegranate, and pepitas in tangy dressing.

# What You'll Need:

→ Grains & Greens

01 - 1 cup quinoa, rinsed
02 - 1 large bunch kale, approximately 6 cups, stems removed, leaves finely chopped

→ Roasted Vegetables

03 - 2 medium sweet potatoes, peeled and diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Fresh Toppings

07 - 1 medium apple, cored and diced
08 - 1/2 cup pomegranate seeds
09 - 1/4 cup pepitas

→ Dressing

10 - 3 tablespoons olive oil
11 - 1 tablespoon apple cider vinegar
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# Method:

01 - Preheat oven to 400°F. Toss diced sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread on baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and tender.
02 - While potatoes roast, combine quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to boil, reduce heat to simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with fork and set aside.
03 - Place chopped kale in large bowl. Drizzle with small splash of olive oil and pinch of salt, then massage kale with hands for 1 to 2 minutes until softened and dark green.
04 - In small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
05 - Divide massaged kale equally among four bowls. Top each with equal portions of quinoa, roasted sweet potatoes, diced apple, pomegranate seeds, and pepitas.
06 - Drizzle dressing over bowls just before serving.

# Expert Advice:

01 -
  • Everything can be prepped ahead and assembled in minutes when youre starving after a long day.
  • The textures keep your mouth interested, soft grains, crispy seeds, juicy fruit, and tender greens all in one bite.
  • It tastes like youre being healthy without any of the sad desk salad energy.
  • Leftovers actually get better as the kale soaks up the dressing overnight.
02 -
  • Do not skip massaging the kale, it transforms the texture from chewy and bitter to something you actually want to eat.
  • If you add the dressing too early, the apple will brown and the greens will wilt into a soggy mess.
  • Roast the sweet potatoes in a single layer or they will steam instead of caramelize, and youll miss out on those crispy edges.
03 -
  • Toast your pepitas in a dry skillet over medium heat for three to four minutes, shaking the pan often, until they puff up and smell nutty.
  • If your quinoa turns out mushy, you used too much water, stick to a 1 to 2 ratio and let it steam off the heat with the lid on for five minutes.
  • Massage the kale right before assembling so it stays bright and fresh, doing it too far ahead can make it look dull and sad.
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