Warm kale and grain power bowl

Ingredients:

• 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

Instructions:

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.