Ingredients:

  • 1.5 lbs sweet potatoes, cubed
  • 15 oz can chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups uncooked quinoa
  • 4 cups water
  • 4 cups curly kale, stems removed and chopped
  • 1 medium honeycrisp apple, thinly sliced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted pecans, roughly chopped
  • 1 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potatoes and dried chickpeas with olive oil, rosemary, salt, and pepper, spreading them in a single layer.
  2. Bake for 20-25 minutes, tossing halfway through, until potatoes are mahogany-colored and chickpeas are crisp.
  3. Rinse quinoa under cold water. Combine quinoa with 4 cups of water in a saucepan, bring to a boil, then simmer covered for 15 minutes. Fluff with a fork once cooked.
  4. In a large bowl, drizzle chopped kale with lemon juice and a pinch of salt. Massage the leaves by hand, squeezing and kneading until the texture becomes velvety.
  5. Prepare the dressing by whisking together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, and minced garlic until emulsified.
  6. Assemble the bowls by dividing the massaged kale and cooked quinoa among four bowls. Top with roasted sweet potatoes, crispy chickpeas, apple slices, crumbled goat cheese, and toasted pecans.
  7. Drizzle the maple-balsamic dressing over each bowl before serving.