Vibrant bowl with massaged kale, roasted sweet potatoes, quinoa, apple, pomegranate seeds, and pepitas in tangy maple-mustard dressing.
# What You Need:
→ Grains & Greens
01 - 1 cup quinoa, rinsed
02 - 1 large bunch kale, about 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 (pumpkin seeds)
→ 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
# Directions:
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 a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and tender.
02 - While potatoes roast, combine rinsed quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - Place chopped kale in a large bowl. Drizzle with a small splash of olive oil and a pinch of salt, then massage with your hands for 1-2 minutes until softened and dark green in color.
04 - In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black 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 prepared dressing over each bowl immediately before serving.
