Recipe + Photos by April Viar 

Sweet potatoes are nutritious, high in fiber and antioxidants. Mixed in a bowl with kale, quinoa and pumpkin seeds, making this a power packed dish. So easy to make and super filling!

Servings: 4


  • 3 lb sweet potatoes, diced
  • 2 tbsp olive oil 
  • 1 tbsp maple syrup 
  • Pinch of salt 
  • Pinch of black pepper
  • 4 cups kale, chopped
  • 4 cloves garlic, diced
  • 2 tbsp water 
  • 1 onion, diced
  • 1 tsp olive oil
  • 4 cups cooked quinoa
  • 1 tbsp balsamic glaze
  • 1/4 cup vegan feta 
  • 1/4 cup craisins
  • 1/4 cup pumpkin seeds 
  • 1/4 cup scallions, sliced


  • Preheat the oven to 400 F. Cover a sheet pan with parchment paper. 
  • Place your diced sweet potatoes in a large bowl, add 2 tbsp of olive oil, maple syrup and pinch of salt and black pepper. Mix everything really well so that the sweet potatoes are covered. Next, pour them onto a sheet pan, evenly spread them out and bake in the oven for 30 minutes. Flipping them over at the 15 minute mark. 
  • In a pan on medium heat, add the diced garlic, chopped kale and water. Mix everything together and steam for 2 minutes. Remove from heat, set to the side.
  • In another pan add 1 tsp olive oil and chopped onion, saute till onion is translucent. Pour in the quinoa and combine ingredients. Continue to cook for 2 minutes. 
  • Now it is time to build your bowls. Add a scoop of quinoa, kale and sweet potatoes. Sprinkle the pumpkin seeds, craisins, feta, scallions and top with balsamic glaze. 


If you want to plump up your craisins, add them to warm water for a couple minutes. You can serve this bowl hot or cold.