Comfort Bowl Recipe
marinated kale, quinoa, roasted sweet potatoes and apples, brussels sprouts, pecans, dried cranberries with vermont maple dijon vinaigrette
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
- 2
Roast the Sweet Potatoes and Brussels Sprouts
Preheat the oven to 400°F (200°C). Peel and cube sweet potatoes. Trim and halve Brussels sprouts. Toss both with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and crispy, stirring halfway.
- 3
Marinate the Kale
Massage kale leaves with a pinch of salt and a tablespoon of olive oil until tender. Let it sit for 10 minutes.
- 4
Prepare the Maple Dijon Vinaigrette
In a small bowl, whisk together 3 tablespoons of Dijon mustard, 2 tablespoons of Vermont maple syrup, 1/4 cup of olive oil, and a splash of apple cider vinegar. Adjust seasoning with salt and pepper to taste.
- 5
Assemble the Bowl
In a large bowl, combine marinated kale, cooked quinoa, roasted sweet potatoes, Brussels sprouts, diced apple, pecans, and dried cranberries. Drizzle with maple dijon vinaigrette and toss gently.
