Kale Harvest Grain Bowl (Printer-Friendly)

Vibrant bowl with massaged kale, quinoa, roasted sweet potatoes, 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, 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

# How to Cook:

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 quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to simmer, cover, and cook 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 kale with your hands for 1–2 minutes until softened and darkened 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 evenly among four bowls. Top each with equal portions of cooked quinoa, roasted sweet potatoes, diced apple, pomegranate seeds, and pepitas.
06 - Drizzle vinaigrette over bowls immediately before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you spent the whole day in the kitchen.
  • Everything can be prepped ahead, making it perfect for meal prep without tasting tired by Wednesday.
  • The textures—crispy, creamy, crunchy, chewy—keep every bite interesting.
  • It's naturally vegetarian and gluten-free without any compromise on flavor or satisfaction.
02 -
  • Don't skip massaging the kale—this step isn't decorative, it's the difference between a salad that feels healthy in a judgmental way and one that tastes genuinely delicious.
  • The dressing is where the magic happens, so don't treat it as an afterthought or use store-bought bottled vinaigrette.
  • Prep your components separately and assemble only when you're ready to eat, or everything will wilt into a sad, soggy pile by dinnertime.
  • Roast the sweet potatoes all the way to golden brown—pale potatoes mean pale flavor, and you deserve better than that.
03 -
  • Make your dressing in a jar, shake it vigorously, and taste it on a piece of kale before committing—this way you know exactly how it'll balance the other flavors.
  • If your apples start to brown before serving, toss them in a tiny splash of lemon juice, which both preserves their color and adds complexity to the bowl.
  • Roast your pepitas separately for two minutes in a dry skillet right before serving if you want them extra crispy and warm, which brings out their nutty sweetness.
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