Power Bowl Recipe
grilled kale, quinoa, apples, roasted sweet potatoes, pecans, seasonal vinaigrette
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Ingredients
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Grains
Vegetables
Fruits
Nuts
Vinaigrette
Method
Preparation
- 1
Cook Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Set aside to cool.
- 2
Roast Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and dice the sweet potatoes into bite-sized cubes. Toss with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
- 3
- 4
Prepare Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of honey, and 1 teaspoon of Dijon mustard. Season with salt and black pepper to taste.
- 5
Slice Apples
Core and slice the apple into thin wedges. Set aside.
- 6
Assembly
- 7
Combine Ingredients
In a large bowl, combine the cooked quinoa, grilled kale, roasted sweet potatoes, sliced apples, and toasted pecans.
- 8
Dress the Bowl
Drizzle the prepared vinaigrette over the bowl and toss gently to combine all ingredients evenly.
- 9
Serve
Divide the power bowl into serving dishes and enjoy immediately.