As the crisp autumn air rolls in, there’s nothing better than indulging in the rich, earthy flavors of the season. These Vegan Sweet Potato Bowls with Maple Pecan Dressing are a perfect representation of fall, offering a hearty and nutritious meal with a delightful mix of sweet and savory flavors. Roasted sweet potatoes, nutrient-packed kale, and quinoa form the base of this bowl, while the decadent maple pecan dressing adds a creamy, nutty finish. Ideal for fall gatherings or cozy dinners at home, this dish is wholesome, filling, and incredibly flavorful.

Ingredients

For the Sweet Potato Bowls:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon ground cinnamon (optional for extra warmth)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 3 cups kale, chopped (stems removed)
• 1 tablespoon lemon juice (to massage the kale)
• 1 tablespoon olive oil (for kale)
• ½ cup dried cranberries (optional, for added sweetness)
• ¼ cup pumpkin seeds or roasted pecans (for crunch)

For the Maple Pecan Dressing:

• ½ cup raw pecans
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons water (or more, to thin if necessary)
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Preparation

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using).
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.

Step 2: Cook the Quinoa

1. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set it aside.

Step 3: Prepare the Kale

1. Place the chopped kale in a large bowl.
2. Add olive oil and lemon juice, and massage the kale for 2-3 minutes until it softens and turns a deeper green. This helps break down the toughness of the leaves, making them easier to eat and more flavorful.

Step 4: Make the Maple Pecan Dressing

1. In a food processor or blender, combine the raw pecans, maple syrup, apple cider vinegar, olive oil, Dijon mustard, and water.
2. Blend until smooth, adding more water if needed to reach a creamy but pourable consistency.
3. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Assemble the Sweet Potato Bowls

1. In individual serving bowls, start by adding a scoop of the cooked quinoa.
2. Layer the massaged kale and roasted sweet potatoes on top of the quinoa.
3. Sprinkle dried cranberries and pumpkin seeds (or roasted pecans) over the top for added texture and flavor.

Step 6: Drizzle with Maple Pecan Dressing

1. Generously drizzle the maple pecan dressing over the assembled bowls.
2. Toss the ingredients lightly to coat everything with the dressing before serving.

Step 7: Serve and Enjoy

Your Vegan Sweet Potato Bowls with Maple Pecan Dressing are now ready to enjoy! Serve them warm and savor the perfect balance of sweet, savory, and tangy flavors.

Cooking Notes:

• Roasting tip: To achieve perfectly roasted sweet potatoes, make sure not to overcrowd the baking sheet. Spread them out in a single layer, allowing air to circulate around each cube for even browning.
• Make ahead: You can cook the quinoa and roast the sweet potatoes in advance. Store them in separate airtight containers in the fridge for up to 3 days, and assemble the bowls just before serving.
• Dressing storage: The maple pecan dressing can be stored in an airtight container in the refrigerator for up to 5 days. If it thickens too much, simply thin it with a little water or olive oil before using.

Serving Suggestions:

These bowls are hearty enough to serve as a complete meal on their own, but they can also be paired with crusty bread or a light green salad for added variety. If you’re preparing them for a fall gathering, consider serving them alongside other seasonal sides like roasted Brussels sprouts or a warm lentil salad.

Tips:

• Boost the protein: For additional protein, feel free to add roasted chickpeas or cubed tofu. Both options complement the flavors of this bowl well.
• Gluten-free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Customize the veggies: While sweet potatoes and kale are the stars of this bowl, you can mix and match other seasonal vegetables like roasted butternut squash, Brussels sprouts, or beets.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 8g
• Sodium: 320mg
• Carbohydrates: 60g
• Fat: 18g
• Fiber: 9g

Conclusion:

These Vegan Sweet Potato Bowls with Maple Pecan Dressing are a perfect celebration of fall flavors. The roasted sweet potatoes offer a caramelized sweetness, while the massaged kale adds a satisfying bite. Quinoa provides the protein and substance, making these bowls not only delicious but also nutritionally balanced. The star of the dish is the maple pecan dressing—rich, nutty, and sweet, it ties all the ingredients together beautifully. Whether you’re vegan or simply looking for a healthy, seasonal meal, this recipe will quickly become a favorite in your rotation.

Vegan Sweet Potato Bowls with Maple Pecan Dressing

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• Author: Imili Johnson
• Total Time: 45 minutes

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Ingredients

Scale 1x2x3x

For the Sweet Potato Bowls:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon ground cinnamon (optional for extra warmth)
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 3 cups kale, chopped (stems removed)
• 1 tablespoon lemon juice (to massage the kale)
• 1 tablespoon olive oil (for kale)
• ½ cup dried cranberries (optional, for added sweetness)
• ¼ cup pumpkin seeds or roasted pecans (for crunch)

For the Maple Pecan Dressing:

• ½ cup raw pecans
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons water (or more, to thin if necessary)
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, and cinnamon (if using).
3. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.

Step 2: Cook the Quinoa

1. While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the rinsed quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. Once cooked, fluff the quinoa with a fork and set it aside.

Step 3: Prepare the Kale

1. Place the chopped kale in a large bowl.
2. Add olive oil and lemon juice, and massage the kale for 2-3 minutes until it softens and turns a deeper green. This helps break down the toughness of the leaves, making them easier to eat and more flavorful.

Step 4: Make the Maple Pecan Dressing

1. In a food processor or blender, combine the raw pecans, maple syrup, apple cider vinegar, olive oil, Dijon mustard, and water.
2. Blend until smooth, adding more water if needed to reach a creamy but pourable consistency.
3. Taste and adjust the seasoning with salt and pepper as needed.

Step 5: Assemble the Sweet Potato Bowls

1. In individual serving bowls, start by adding a scoop of the cooked quinoa.
2. Layer the massaged kale and roasted sweet potatoes on top of the quinoa.
3. Sprinkle dried cranberries and pumpkin seeds (or roasted pecans) over the top for added texture and flavor.

Step 6: Drizzle with Maple Pecan Dressing

1. Generously drizzle the maple pecan dressing over the assembled bowls.
2. Toss the ingredients lightly to coat everything with the dressing before serving.

Step 7: Serve and Enjoy

Your Vegan Sweet Potato Bowls with Maple Pecan Dressing are now ready to enjoy! Serve them warm and savor the perfect balance of sweet, savory, and tangy flavors.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450
• Sodium: 320mg
• Fat: 18g
• Carbohydrates: 60g
• Fiber: 9g
• Protein: 8g