Kale Harvest Grain Bowl (Printable version)

Vibrant bowl with massaged kale, quinoa, roasted sweet potatoes, fresh apple, pomegranate seeds, and pepitas in tangy 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 quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to a 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 dark green.
04 - In a small bowl, whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, 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 quinoa, roasted sweet potatoes, diced apple, pomegranate seeds, and pepitas.
06 - Drizzle vinaigrette over bowls just before serving.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day thinking about it.
  • The kale gets tender and almost silky when you massage it, which feels oddly meditative and makes the whole bowl feel less heavy.
  • Those pomegranate seeds burst with juice and keep things fun, plus the sweetness balances the earthiness perfectly.
02 -
  • Massaging the kale is not optional—it's the difference between a bowl that feels heavy and one that feels nourishing and alive.
  • Don't dress the bowls ahead of time unless you want soggy greens by lunchtime; the dressing keeps perfectly in a jar for days, so add it right when you're ready to eat.
03 -
  • Make extra dressing and keep it in a jar—it elevates simple roasted vegetables or leftover grains into something special throughout the week.
  • Toast your pepitas in a dry pan for two minutes before adding them to the bowl; the heat brings out their nutty flavor and makes them crunchier.
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