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Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette

Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette Bliss

Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette are a delightful blend of textures and flavors, perfect for a heartwarming meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Autumn
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 bunch Kale Can use spinach or arugula for a softer texture
  • 1 cup Wild Rice Follow package instructions for cooking
  • 1 cup Quinoa Use brown rice or farro if preferred
For the Sweetness
  • 2 cups Sweet Potatoes Cubed, contributes sweetness and essential vitamins
  • 1 cup Apples Any crisp variety will work, feel free to substitute with pears
For the Creamy Element
  • 1 cup Smoked Gouda Omit for a vegan version or replace with dairy-free cheese
  • 0.5 cup Walnuts Pecans or pumpkin seeds are great alternatives
For the Dressing
  • 3 tablespoons Maple Syrup Acts as a sweetener for the vinaigrette
  • 2 tablespoons Balsamic Vinegar Apple cider vinegar can be used if preferred
  • 1 teaspoon Chili Powder Adjust spice levels to taste
  • 1 teaspoon Cumin Adjust spice levels to taste
  • 1 teaspoon Cinnamon Adjust spice levels to taste

Equipment

  • Oven
  • pot
  • Baking sheet
  • Large bowl

Method
 

Cooking Instructions
  1. Start by cooking the wild rice and quinoa according to the package instructions; this usually takes about 20-25 minutes. Rinse the grains well under cold water, then bring them to a boil in separate pots with salted water.
  2. Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes, then toss them with olive oil, chili powder, cumin, and salt. Spread the cubes on a baking sheet and roast for 20-25 minutes until fork-tender and slightly crispy.
  3. Add chopped kale to a large bowl. Drizzle the maple cinnamon vinaigrette over the leaves and massage for about 2-3 minutes until bright green and soft.
  4. In serving bowls, layer the massaged kale, followed by the cooked wild rice and quinoa. Top with roasted sweet potatoes, diced apples, and crumbled smoked gouda. Sprinkle walnuts on top.
  5. Drizzle more vinaigrette over the assembled ingredients and gently toss to mix the flavors without wilting the kale too much.
  6. Serve immediately or refrigerate for meal prep throughout the week; they’ll keep fresh for up to four days.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 350mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 10000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Feel free to customize the ingredients to suit your dietary needs or preferences, and adjust seasoning as desired.

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