Apple and Sweet Potato Quinoa Bowl
 

Apple and Sweet Potato Quinoa Bowl

The best part of this flavor-packed recipe is that you can easily substitute pears for apples, or almonds for walnuts, or arugula for kale, even butternut squash for sweet potatoes. The recipe evolves and changes with the seasons.

SERVING SIZE

3-4

INGREDIENTS

½ cup toasted walnuts or pecans

1 ¼ cups Gravenstein apple juice

1 cup quinoa

sea salt to taste

2 tablespoons olive oil

¼ teaspoon cracked pepper

2 sweet potatoes, peeled & cut into bite-sized pieces

½ shallot or ¼ red onion, thinly sliced or diced

¼ cup minced fresh flat leaf parsley

2 cups Lacinato kale, destemmed and cut into small strips

1 cup fresh apple, diced or thinly sliced

½ cup pomegranate seeds

APPLE CIDER DIJON VINAIGRETTE:

1 clove garlic, minced

1 tablespoon Dijon mustard (we use Wilder’s Classic Mustard)

1 tablespoon wholegrain mustard

2 tablespoon of honey

¼ cup apple cider vinegar

¼ cup olive oil

Salt and pepper to taste

 

INSTRUCTIONS

Pre-heat oven to 400 degrees F.

To toast the walnuts, simply toss them in a hot sauté pan until golden brown – set aside.

In a small pot, add the apple juice, the quinoa and a pinch of sea salt. Bring to a simmer over medium heat and add lid to cover. Reduce the heat to low and simmer for about 20 minutes or until the juice has been soaked up.

Toss the sweet potatoes with 2 tablespoons of olive oil, sea salt and pepper to taste. Roast on a sheet pan for 15 minutes until golden brown and tender.

To make the vinaigrette, combine the garlic, Dijon, wholegrain mustard, honey, apple cider vinegar, olive oil, salt and pepper to taste. Whisk until smooth and chill.

Toss the quinoa with the red onion and parsley along with a few tablespoons of the vinaigrette. Season to taste with sea salt.

Mix in the kale, roasted sweet potatoes, apples, pomegranates and toasted walnuts. Drizzle with more of the vinaigrette, toss and serve.

  PRINT VERSION

vegetable plate

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