Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 4 cups chopped curly kale, stems removed
- 1/2 cup pecans, roughly chopped
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: Rinse the quinoa thoroughly. Combine the quinoa and vegetable broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Step 2: Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Step 3: While the sweet potato roasts, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, the maple syrup, and the apple cider vinegar. Season the dressing with a pinch of salt and pepper until emulsified.
- Step 4: In a large skillet, heat a small amount of oil (optional) and briefly sauté the chopped kale for 1-2 minutes until slightly wilted but still bright green. Gently toast the chopped pecans in a dry pan until fragrant, about 3 minutes.
- Step 5: To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top the quinoa with equal portions of the roasted sweet potato, sautéed kale, toasted pecans, and dried cranberries. Drizzle generously with the maple-cider vinaigrette and serve warm.
Notes
- Store leftover quinoa, sweet potato, and kale separately in airtight containers for up to 4 days; keep the vinaigrette in a jar and add it right before serving to prevent the greens from becoming soggy.
- To enjoy warm leftovers, gently reheat the quinoa and sweet potatoes in the microwave or oven, but leave the kale at room temperature or sauté it very quickly again to avoid mushiness.
- For a richer, more substantial meal, try topping the finished bowl with 4 ounces of grilled chicken or a dollop of creamy goat cheese to balance the sweetness of the maple syrup.
- Instead of sautéing the kale, finely chop it and use 1/2 teaspoon of the maple-cider vinaigrette to gently "massage" the leaves for 30 seconds, which tenderizes the kale while maintaining its raw crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American