Kale Harvest Grain Bowl

This seasonal grain bowl is made with kale and quinoa as well as sweet potatoes, apple, and an assortment of seeds.

Course Salad

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 342kcal

Author Kylie Mazon-Chambers

Ingredients

For the dressing:

½ cup extra-virgin olive oil
¼ cup lemon juice
2 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons finely diced shallot
Kosher salt, as needed
Freshly ground pepper, as needed

For assembly:

1 large sweet potato, peeled and diced
2 tablespoons extra-virgin olive oil
Kosher salt, as needed
Freshly ground black pepper, as needed
2 bunches Tuscan kale
¾ cup cooked quinoa
½ cup pomegranate seeds
⅓ cup toasted pepitas, pumpkin seeds
¼ cup shelled and roasted sunflower seeds
2 tablespoons Hemp seeds
1 medium gala apple, cored and sliced

US Customary - Metric

Instructions

For the dressing:

In a small bowl whisk together the olive oil, lemon juice, maple syrup, Dijon mustard and shallot until emulsified. Season to taste with salt and pepper.

For assembly:

Heat oven to 400ºF (200ºC). Toss the sweet potato in the olive oil and arrange in a single layer on a baking sheet. Season with salt and pepper, then roast until tender, about 20 minutes.
Add the kale to a large salad bowl. Drizzle half the dressing over the kale and massage it into the leaves.
Top with the sweet potato, quinoa, pomegranate seeds, pepitas, sunflower seeds, hemp seeds, and apple.
Toss to combine, drizzling with additional dressing if needed then serve.

Video

Notes

Massage the dressing into the kale for at least five minutes before serving. It tenderizes the leaves, removes bitterness, and helps the vinaigrette cling to every bite.

Nutrition