Kale Quinoa Harvest Bowl

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A Note from Feedfeed

This bountiful bowl is filled with flavorful and healthy ingredients that will keep you feeling full and satisfied. This vegan salad is complete with a delicious Berry Balsamic Vinaigrette.

Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining! 

Find more yummy vegan dinner recieps on our Vegan Dinner Feed edited by @Eatwithsweet.

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  • Recipe Card

Recipe Card

ingredients

  • 1 sweet potato, cubed
  • 1 lemon, juiced, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon thyme
  • salt
  • pepper
  • 1 bunch kale, chopped
  • 1 apple, sliced
  • 1 cup roasted chickpeas
  • 1/4 cup dried unsweetened cranberries
  • 1/4 cup pecans, chopped
  • 1 tablespoon pumpkin seeds

ingredients

Berry Balsamic Vinaigrette

  • 1/4 cup balsamic vinegar
  • 2 tablespoons sugar free jam
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dijon mustard
  • 1/2 lemon, juiced
  • Salt and pepper, to taste

Method

  • Step 1

    Preheat oven to 425. Toss sweet potato with a small amount of olive oil or lemon juice and spices. Spread on a parchment lined baking sheet. Roast for 20-25 minutes until golden.

  • Step 2

    Add kale to a bowl and drizzle with remaining lemon juice and a small amount of oil if desired. Massage for 30 seconds until tender. Divide between serving bowls.

  • Step 3

    Top with quinoa, roasted sweet potatoes, and remaining ingredients.

  • Step 4

    Add all ingredients for vinaigrette to a blender (or mix by hand) until emulsified. Drizzle over bowls right before serving.