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  • Lauren

Kale Grain Bowl

Gluten free, dairy free and full of wholesome ingredients! I can’t get over all the colors! So pretty on your Thanksgiving table! Plenty of flexibility for ingredients, from choice of veggies to crunchy nuts or dried fruit! Serve warm or cold, both versions are delicious!

Serves 2-4

4 cups kale

1 cup gluten free quinoa

1 cup cubed sweet potatoes

1 cup colorful cauliflower (frozen from Trader Joe's)

1 diced gala apple

1 cup snow peas


2 Tbs apple cider

1 Tbs water

1/4 cup hummus (find recipe here

Preheat oven to 425. Line baking sheet with parchment paper. Lightly oil cubed sweet potatoes (I used 3 medium potatoes to have some leftover) pink salt & pepper. Bake 30-35 minutes until tender. Place lightly oiled cauliflower on same baking sheet after potatoes have been baking 20 minutes, this way they will both be done at the same time.

Meanwhile, cook your quinoa according to package instructions. Dice apple and steam snow peas if you wish.

For the dressing, whisk all ingredients in small bowl until combined and smooth. Or simply dress with some extra virgin olive oil!

Watch the reel here

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