Kale Harvest Grain Bowl (Printer-Friendly)

A vibrant bowl with tender massaged kale, fluffy quinoa, roasted sweet potatoes, crisp apple, pomegranate seeds, and pepitas dressed with tangy maple-mustard dressing.

# What You’ll 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
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# How to Make It:

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 - 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 1–2 minutes until softened and darkened in color.
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 dressing over bowls just before serving.

# Expert Tips:

01 -
  • It comes together in less than an hour and actually tastes better than most restaurants charge twelve dollars for.
  • The texture contrast between creamy quinoa, crispy pepitas, and tender roasted sweet potato is genuinely addictive.
  • You can prep everything ahead and assemble just before eating, which means it works for meal prep or last-minute lunch guests.
02 -
  • Massage your kale—I made this mistake once by skipping that step, and the bowl was disappointingly bitter and tough until I learned that a minute of gentle hand massage genuinely changes the eating experience.
  • Add the dressing at the very last moment before eating, because the kale will continue to soften and release water, and you want that contrast between crisp greens and silky dressing.
03 -
  • Roast your pepitas in a dry skillet for two minutes before adding them—this deepens their flavor and makes the whole bowl taste more intentional.
  • Make a double batch of the dressing and keep it in a jar in your fridge for up to five days; it works on almost any salad or grain bowl you throw together.
Go Back