Kale Harvest Grain Bowl (Printable)

Vibrant bowl with tender kale, quinoa, roasted sweet potatoes, apple, pomegranate, and pepitas in tangy dressing.

# What You Need:

→ Grains & Greens

01 - 1 cup quinoa, rinsed
02 - 1 large bunch kale, approximately 6 cups, stems removed, leaves finely chopped

→ Roasted Vegetables

03 - 2 medium sweet potatoes, peeled and diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon black pepper

→ Fresh Toppings

07 - 1 medium apple, cored and diced
08 - 1/2 cup pomegranate seeds
09 - 1/4 cup pepitas

→ Dressing

10 - 3 tablespoons olive oil
11 - 1 tablespoon apple cider vinegar
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon black pepper

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Toss diced sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden brown and tender.
02 - While potatoes roast, combine quinoa with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
03 - Place chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt, then massage kale with your hands for 1-2 minutes until softened and deepened in color.
04 - In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until emulsified.
05 - Divide massaged kale equally among four serving bowls. Top each portion with equal amounts of cooked quinoa, roasted sweet potatoes, diced apple, pomegranate seeds, and pepitas.
06 - Drizzle dressing over each bowl immediately before serving.

# Expert Suggestions:

01 -
  • It comes together faster than you'd think, and most components can be prepped ahead so weeknight dinners feel effortless.
  • Every bite has a different texture and flavor—creamy sweet potato, peppery kale, tart apple, juicy pomegranate—so it never gets boring even as leftovers.
  • The homemade dressing is tangy and bright enough to make you forget store-bought bottled versions exist.
02 -
  • Massaging kale is non-negotiable—raw chopped kale can feel tough and bitter, but a minute of massage with salt and oil transforms it into something tender and almost creamy.
  • Don't dress the whole bowl in advance; the kale and apples will wilt and the pepitas will soften if they sit in dressing too long.
  • Roast your sweet potatoes with enough space between pieces so they caramelize rather than steam—crowded vegetables turn mushy instead of golden.
03 -
  • The secret to a dressing that emulsifies instead of separating is whisking the mustard and vinegar first, then slowly drizzling in the oil while whisking constantly—it works like magic.
  • Don't be shy with salt when you massage the kale; it's the only way to truly break down those tough fibers without cooking them.
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