Vibrant bowl with massaged kale, quinoa, roasted sweet potatoes, apple, pomegranate seeds, and pepitas in tangy maple-mustard dressing.
# Components:
→ 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
→ 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 to 25 minutes, turning halfway through, until golden and tender.
02 - In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or 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 kale with your hands for 1 to 2 minutes until softened and dark green.
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 among four bowls. Top each with equal portions of cooked quinoa, roasted sweet potatoes, diced apple, pomegranate seeds, and pepitas.
06 - Drizzle dressing over bowls just before serving.
