Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 425°F (220°C).
- Cook the wild rice and quinoa according to package instructions, simmering wild rice for about 40 minutes and quinoa for about 15 minutes.
- Whisk olive oil, maple syrup, apple cider vinegar, cinnamon, and salt to prepare the vinaigrette.
- Peel and dice the sweet potatoes, toss with olive oil, salt, pepper, and cinnamon, then roast until golden brown and tender.
- Massage shredded kale with vinaigrette to enhance flavor and texture.
- Assemble the bowls starting with massaged kale, followed by wild rice and quinoa, roasted sweet potatoes, apple, walnuts, and smoked gouda.
- Drizzle remaining maple cinnamon vinaigrette over each bowl before serving.
Nutrition
Notes
These bowls can be prepared in advance; store ingredients separately to keep everything fresh for up to 4 days.
