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Harvest Bowl

A warm, textured bowl featuring quinoa, roasted sweet potato, crisp apple, kale, crunchy walnuts, and tart cranberries, drizzled with a sweet-tangy fig balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 1 cup quinoa, rinsed and drained Rinse well to remove bitter coating.
  • 2 cups vegetable broth or water For cooking quinoa.
  • 1 medium sweet potato, peeled and diced Cut into uniform pieces for even roasting.
  • 1 tablespoon olive oil For roasting sweet potato.
  • to taste Salt and pepper Adjust seasoning as preferred.
  • 1 cup kale, chopped Massage lightly with salt or olive oil for a softer texture.
  • 1/2 cup dried cranberries
  • 1/4 cup walnuts, chopped Can substitute with pecans or almonds.
  • 1 medium apple, diced Any variety preferred.
  • 1/2 cup feta cheese, crumbled Optional; omit for vegan version.
For the Fig Balsamic Vinaigrette
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fig preserves Can substitute with apricot jam or maple syrup.
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place rinsed quinoa in a medium saucepan with 2 cups vegetable broth or water. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
  4. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  5. Roast sweet potatoes for 20–25 minutes, tossing once halfway, until tender and lightly caramelized.
  6. In a large bowl, combine chopped kale, dried cranberries, chopped walnuts, and diced apple.
  7. For the dressing, whisk together balsamic vinegar, fig preserves, olive oil, Dijon mustard, and salt and pepper until smooth. Taste and adjust seasoning.
  8. Add the roasted sweet potatoes and cooked quinoa to the kale mixture. Pour the vinaigrette over everything.
  9. Toss gently until all ingredients are evenly coated. Sprinkle crumbled feta on top if using. Serve warm or at room temperature.

Notes

Store dressed bowls in an airtight container for up to 3 days. To keep leftovers longer, store components separately. Reheat gently in microwave or stovetop. Rinse quinoa well before cooking.