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The Whole Smiths

The Whole Smiths

Whole Eating + Happy Living

  • Facebook
  • Instagram
  • Pinterest
  • Recipes
    • Cooking Method
      • 5 Ingredients or Less
      • 30 Minutes or Less
      • Easy-to-Make
      • Instant Pot
      • Make Ahead, Keep on Hand
      • One Dish, Pan, Pot or Sheet Pan
      • Weekend Living
    • Dietary Guidelines
      • Dairy-Free
      • Gluten-Free
      • Grain-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Meal Type
      • Breakfast + Brunch
      • Dinner
      • Lunch
      • Soups, Stews, + Chilis Too
      • Vegetables, Sides + Salads
      • Smoothies + Beverages
      • Dessert
      • Snacks + Appetizers
  • COOKBOOKS
    • Good Food Cookbook
    • Real Food Every Day
  • Podcast
    • Episodes
  • About
    • Meet Michelle
    • Food Philosophy
    • Michelle This Month
  • Resources
    • Discounts
    • Shop
    • Cooking Staples
    • Better Beauty
  • Contact
    • Work with Me
    • Contact

Kale Quinoa Harvest Bowls

This Kale & Quinoa Harvest Bowl recipe from The Whole Smiths is perfect for Fall. Loaded up with some of your favorite hearty, healthy eats it’s cozy enough for the cold season but won’t leave you feeling stuffed. Not to mention, it’s gluten-free and you have the option to make it dairy-free.

overhead shot of a quinoa harvest bowl with roasted sweet potatoes, kale, pecans and blue cheese drizzled with tahini dressing

Brad and I have a new favorite in the family. It’s not Cam and it’s not T. It’s these Kale + Quinoa Harvest Bowls. I don’t know how the girls feel about that but it’s true. We cannot stop eating them. It’s kinda embarrassing. Not too long ago we started purchasing a similar bowl at $10 a bowl. And while it was delicious and worth every penny, I realized that we could be making something very similar at home for a fraction of the cost.

Sometimes salads are hard to wrap my head around making at home. As I’ve said before, I like my salads with a lot of stuff on them. Minimal lettuce, lots of stuff. But with lots of stuff comes lots of prep. Because of that, I don’t often prepare interesting enough salads at home.

close-up of a healthy glutenfree harvest bowl with quinoa, kale, sweet potatoes, blue cheese and tahini dressing

But this harvest bowl recipe? It’s a breeze. There’s minimal prep but loads of flavor. The only work is roasting up some sweet potatoes and making some quinoa. Not to mention, this quinoa salad bowl packs up quite well which means it’s the perfect dish to spend a few extra minutes on a Sunday meal prepping for this one.

overhead shot of ingredients needed for making a quinoa kale harvest bowl recipe

How to make this Kale Quinoa Harvest Bowl recipe: 

Let’s chat about prepping a few of these components, shall we? First, the sweet potatoes. All you need to do is dice them into bite-sized pieces and roast them on a baking sheet. That’s it. While you’re at it, feel free to roast a couple extras for you to use in other dishes through the week. Like for my Pumpkin Curry!

overhead shot of chopped kale on a cutting board next to ingredients used for making quinoa harvest bowl recipe

How to cook quinoa perfectly in your Instant Pot: 

Next, quinoa. Admittedly, I don’t prepare a lot of quinoa around here. Partly because I always thought it would be a pain in the ass to make and partly because I don’t eat a lot of grains regularly. But I recently started making it in the Instant Pot and it comes out beautifully every time.

close up of a small wooden bowl filled with perfectly cooked quinoa

In short, this is how I do it. Rinse 1 cup of quinoa and lightly spray the inside of the Instant Pot with some oil. Add the quinoa and 1[1/2] cups of water to the Instant Pot. Set it on “Manual” for 1 minute and let it depressurize for about 10 minutes. That’s it.

Easy, right? You can make your quinoa any way you’d like but if you have an Instant Pot, give it a try. While you’re at it, make sure to try my Instant Pot Coconut Rice as well.

overhead shot of a quinoa harvest bowl next to a small dish with lemon tahini dressing

How to make the Lemon Tahini Dressing: 

Dressing! The best part of any salad in my opinion. A dressing can make or break a salad, am I right? A terrible dressing (*cough*cough* Hidden Valley Ranch) can ruin the best of any salad. But a great dressing enhances the flavors of your salad.

In this Kale & Quinoa Harvest Bowl recipe, I use my Lemon Tahini Dressing. It is SO easy to make. All you need to do is pop the ingredients into a blender and blend.

Whew. How’s that for a run down? Now, hop on over to the market, grab the ingredients and getting prepping. Your week deserves it!

overhead shot of a healthy harvest bowl with kale, roasted sweet potatoes, cranberries and pecans

Tips for making this Quinoa Harvest Bowl recipe: 

  • Make sure to remove the stems thoroughly from your kale prior to chopping it. No one like a tough stem in their salad.
  • Also, make sure to chop your kale into bite-sized pieces. No need to a giant hunk you need to cut up.
  • Feel free to add a sprinkle of salt over top. Kale is quite cruciferous and I find tends to taste a bit better with a bit more salt. But then again, I like salty things. You do you but it’s ok to add a touch more salt if you like things on the saltier side.

partial view of a quinoa bowl with kale, roasted sweet potatoes and dairy-free tahini dressing

FAQ: 

Can I make this quinoa bowl dairy-free? 

I mentioned that you can make this recipe dairy-free, that’s how we usually eat it, to be honest. All you need to do is omit the blue cheese. It’s really a no-brainer. So much so that I’m not even sure why I’m spending my time telling you this. You are an intelligent human, I know that. But there’s bound to be someone out there that will inevitably ask. So, just omit the blue cheese. The rest of the recipe is dairy-free.

Can I use anything in place of dried cranberries?

Yes! Dried apples are a great alternative as well as dried cherries.

Is this Whole30 compliant?

No. The quinoa is a grain, so that’s out. Blue cheese = dairy, so that’s out and there is a bit of maple syrup in the dressing. Omit all of those and include additional sweet potatoes to make it compliant.

How long will this last in the refrigerator?

The components should last a solid 4 to 5 days refrigerated. Store the components sparely and assemble the day of.

Michelle JPEG

overhead shot of a quinoa harvest bowl with roasted sweet potatoes, kale, pecans and blue cheese drizzled with tahini dressing
print recipe
5 from 1 vote

Quinoa Kale Harvest Bowl

These Kale + Quinoa Harvest Bowls from The Whole Smiths are perfect for your Fall. Loaded up with some of your favorite hearty, healthy eats it’s cozy enough for Fall but won’t leave you feeling stuffed. Not to mention, it’s gluten-free and you have the option to make it dairy-free.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Lunch / Dinner
Cuisine: American
Keyword: bowl with quinoa, harvest bowl recipe, quinoa bowl recipe
Servings: 4 servings
Author: Michelle

Ingredients

  • 2 medium sweet potatoes peeled and iced into bite sized pieces
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 10 ounces chopped tuscan lacinto kale, stems removed (about 10 stems of kale)
  • 2 cups cooked quinoa
  • 1/2 cup pecans candied or salted, your choice
  • 1/3 cup dried cranberries
  • 1/4 crumbled blue cheese optional
  • 1 cup Lemon Tahini Dressing

Instructions

  • Preheat the oven to 425* F and line a baking sheet with parchment paper.
  • Toss the sweet potato with the olive oil and salt. Spread the sweet potato evenly in one layer onto the parchment-lined baking sheet. Roast the sweet potato for 30 to 35 minutes, flipping halfway through.
  • Remove the sweet potato bites and let them cool to room temp.
  • To assemble the salad bowl, plate the kale and top with 1/4 of the sweet potatoes, 1/4 of the quinoa, 1/4 of the cranberries and 1/4 of the blue cheese (optional). Pour dressing (recipe here) over top to taste and sprinkle with a touch of additional salt if desired.

Notes

  • Make sure to remove the stems thoroughly from your kale prior to chopping it. No one like a tough stem in their salad.
  • Also, make sure to chop your kale into bite-sized pieces. No need to a giant hunk you need to cut up.
  • Feel free to add a sprinkle of salt over top. Kale is quite cruciferous and I find tends to taste a bit better with a bit more salt. But then again, I like salty things. You do you but it’s ok to add a touch more salt if you like things on the saltier side.
did you make this recipe?Tag @thewholesmiths on Instagram

 

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Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100% my own.

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  1. Amanda says

    October 19, 2019 at 3:44 pm

    My husband and I made this for dinner tonight and it was absolutely delicious! We added some pork breakfast sausage to the bowl and is now one of our new favorite dinners. Thank you Michelle for always making such delicious recipes.

    Reply

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Thanks for stopping by my little corner of the internet, I’m Michelle and welcome to the Whole Smiths. These days I’m a mother to two smiley girls, a happy wife to one fantastic dude and we live in the San Francisco Bay Area.

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Seriously though! Let’s have a stinky convo, h Seriously though!  Let’s have a stinky convo, huh?  As soon as I started cleaning up my food perspective, cleaner personal care products came into my world as well.  I didn’t even really think twice about it before but those worlds tend to collide. So here I am today not only mindful of what I put INTO my body (food) but the stuff I’m putting ONTO my body (products).  Deodorant was the first thing I swapped as the ingredients and effects of traditional anti-perspirants were most alarming to me.  But I was suuuuuuuper hesitant. I was not a person who rarely sweated. I was! In workouts or just through the day. I even carries a travel anti-perspirant in my purse during the day.  And yeah, that end of day weird smell of anti-perspirant “powder fresh” scent mixed with whatever was goin on in my body was... not good. You KNOW what I’m talking about!  So I was reeeeeeally hesitant about switching to cleaner products.  But it really was the best thing ever. It took a some time, I’m not going to lie. It took time to fond the right ones that didn’t irritant my skin and ones that... actually worked!  Today I use Beautycounter’s newly released refillable deodorants as well as Stank Stop from @fatco. I use both and honestly it pretty much comes down to which scent I’m favoring that day, that dictates my choice.  They both work fab for me and don’t leave stains on my clothing, smell nice and don’t irritate my skin.  And here’s what else, I do not sweat NEARLY as much as I used to. I was worried I would be a sweaty pig to put it lightly. But after time, my body adjusted and it’s really not even a problem. And no smell. It works!  And here’s the thing... WE ARE SUPPOSED TO SWEAT PEOPLE! So when we wear anti-perspirant I can imagine that throws off our natural balance.  So if you’ve been hesitant, give it a try!  I linked to the Beautycounter deo in my bio and you can visit @fatco to try theirs out.  Ask any questions in the comments and I’ll get to them for you.  God bless the day I am talk about my body odor (or now lack thereof!) in a public forum. 🙄🥴  https://www.beautycounter.com/michellesmith3?goto=/clean-deo
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BRAND NEW RECIPE Pickle Brined Crispy Chicken Y BRAND NEW RECIPE  Pickle Brined Crispy Chicken  Yep. That crispy skin, that pickle-briney goodness, who *doesn’t* love a juicy thigh right up in their face?  That may be a bit intense of a description for chicken... But damn, are these some good chicken thighs.  Recipe at the link in my bio. Save that pickle brine friends!  www.thewholesmiths.com
Bay Areaaaaaa! 🙌🏼 I’m putting together a Bay Areaaaaaa! 🙌🏼  I’m putting together a local, virtual event to support local businesses here in town and I’d love you to attend!  I wanted to put together an event that didn’t *feel* virtual and had some other common components we could enjoy together.  So not only will your ticket include a SIGNED copy of my new book, Real Food Every Day, but you’ll also receive a bottle of wine from @mcgrailvineyards and an awesome cheese / charcuterie box from @charmingfigcatering to enjoy during the demo. Pick up will be at McGrail the day of the event.  All books will be supplied by local indie bookstore, @townecenterbks .  Join us for a fun evening, tag your friends, share this post and let’s join together as community to support our community. 💛  Tickets available at the link in my profile!  https://www.eventbrite.com/e/real-food-everyday-virtual-event-tickets-134461001475  Thank you to our friends at @lovelivermore for their support of this event!  Additional pickup details and Zoom link will be emailed in the days leading up to the event.  @livermoredowntown @cityoflivermore @livermores_latest @livermorevalleywinecountry  #livermore #downtownlivermore @livermorechamber
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