Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by cooking the wild rice and quinoa according to the package instructions, typically taking about 20-25 minutes for wild rice and 15 minutes for quinoa.
- Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, toss them with olive oil, chili powder, cumin, and salt, and roast for 20-25 minutes until golden-brown.
- Tear the kale into smaller pieces, drizzle with some vinaigrette, and massage for 2-3 minutes until soft.
- Assemble your bowls by layering massaged kale, wild rice, quinoa, roasted sweet potatoes, diced apples, and smoked gouda. Top with walnuts.
- Drizzle more vinaigrette over the bowls, toss gently, and serve warm or cold.
Nutrition
Notes
These bowls can be prepared in advance and stored for quick meals throughout the week.
