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Article: Warm kale and grain power bowl

Warm kale and grain power bowl

Warm kale and grain power bowl


  • 1 cup water (or vegetable broth)
  • 1/2 cup quinoa
  • 1/2  red onion
  • 1 medium sweet potato
  • 3 cups kale (chopped and stems removed)
  • 1/4 tsp garlic powder
  • salt and pepper
  • 1 tbs olive oil (divided)
  • 1/4 cup dried cranberries


Cinnamon Apple Cider Vinaigrette Dressing:

  • 1 tbs olive oil
  • 1 tbs apple cider vinegar
  • 1/4 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cinnamon
  • 1/4 tsp honey



  1. Preheat oven to 425°
  2. Chop onion and sweet potato into bite size pieces. Toss with Ѕ tbs olive oil, garlic powder, and a sprinkle of salt and pepper. Transfer to a baking sheet and bake for about 20 minutes – stirring about half way through to ensure even cooking.
  3. While the sweet potato cooks, cook the quinoa. Using a fine mesh strainer, rinse quinoa under cold running water for at least 30 seconds. This will help to remove any bitterness.
  4. Add rinsed and drained quinoa to pot with 1 cup water or broth, bring to boil uncovered over medium-high heat. When boils, reduce heat to simmer and cover. Cook 15 minutes (or until quinoa is softened). After 15 minutes, turn off heat and keep covered for an additional 5 minutes – this will allow any extra moisture to be absorbed. Remove lid and fluff with fork.
  5. When sweet potato has about 5 minutes left to cook, toss kale with remaining Ѕ tbs olive oil to coat. Add to pan with sweet potato and onion and return to oven to cook for 5 minutes.
  6. While the veggies finish cooking, combine all of the dressing ingredients in a small bowl and whisk.
  7. Add veggies, quinoa, and dried cranberries to a large bowl and toss with dressing to coat. Serve warm or room temperature.

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