Ingredients:

  • 1 cup (185g) tri-color quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • 1/2 tsp (3g) fine sea salt
  • 1 large (300g) sweet potato, cubed
  • 2 cups (200g) Brussels sprouts, halved
  • 2 tbsp (30ml) extra virgin olive oil (for roasting)
  • 1 tsp (2g) dried thyme
  • 1/2 tsp (1g) smoked paprika
  • 1/4 cup (60ml) extra virgin olive oil (for dressing)
  • 2 tbsp (30ml) aged balsamic vinegar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1 clove garlic, microplaned
  • 4 cups (130g) curly kale, stems removed and torn
  • 1 large (200g) Honeycrisp apple, thinly sliced
  • 1/3 cup (40g) toasted pecans
  • 1/4 cup (35g) dried cranberries
  • 1/4 cup (40g) crumbled goat cheese

Instructions:

  1. Preheat oven to 200°C. Toss cubed sweet potatoes and Brussels sprouts on a large baking sheet with 2 tbsp olive oil, thyme, and smoked paprika. Roast for 20–25 minutes.
  2. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  3. Place the raw kale in a large mixing bowl with a drizzle of oil and a pinch of salt. Massage with hands for 2 minutes until leaves are dark green and tender.
  4. Prepare the dressing by combining 1/4 cup olive oil, balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small jar. Shake vigorously until emulsified.
  5. Assemble the bowls by layering the cooked quinoa, roasted vegetables, massaged kale, and sliced apples. Top with toasted pecans, dried cranberries, and goat cheese. Drizzle generously with the maple-balsamic dressing.