Quinoa Kale Harvest Bowl

Name: Quinoa Kale Harvest Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 teaspoons olive oil; 1/2 teaspoon salt; 10 ounces chopped tuscan; 2 cups cooked quinoa; 1/2 cup pecans; 1/3 cup dried cranberries; 1/4 crumbled blue cheese; 1 cup Lemon Tahini Dressing

10 mins prepServes 4

These Kale + Quinoa Harvest Bowls from The Whole Smiths are perfect for your Fall. Loaded up with some of your favorite hearty, healthy eats it’s cozy enough for Fall but won’t leave you feeling stuffed. Not to mention, it’s gluten-free and you have the option to make it dairy-free.

4 servings

What you need

2 sweet potato, peeled and iced into bite sized pieces

2 tsp olive oil

½ tsp salt

10 oz kale, lacinto kale, stems removed (about 10 stems of kale)

2 cup cooked quinoa

½ cup pecan, candied or salted, your choice

⅓ cup dried cranberries

¼ blue cheese crumbles, optional

1 cup Lemon Garlic Dressing

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Instructions


1 Preheat the oven to 425* F and line a baking sheet with parchment paper.
2 Toss the sweet potato with the olive oil and salt. Spread the sweet potato evenly in one layer&nbsp;onto the parchment-lined baking sheet. Roast the sweet potato for 30 to 35 minutes, flipping&nbsp;halfway through.
3 Remove the sweet potato bites and let them cool to room temp.
4 To assemble the salad bowl, plate the kale and top with 1/4 of the sweet potatoes, 1/4 of the&nbsp;quinoa, 1/4 of the cranberries and 1/4 of the blue cheese (optional). Pour dressing (recipe here) over top to&nbsp;taste and sprinkle with a touch of additional salt if desired.

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Quinoa Kale Harvest Bowl

What you need

Instructions

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