This vegan apple power bowl features protein-rich quinoa and farro, crisp apples, toasted pecans, carrots, and massaged kale. It’s topped with a simple red wine vinaigrette for a flavorful, nutrient-packed meal that’s easy to prep and perfect for lunch or dinner.
Ingredients
- 1 & 1/2 cup cooked quinoa*
- 1 cup cooked farro
- 1 Jazz apple, small diced
- 1/2 cup toasted chopped peanuts
For the kale:
- 1 bunch kale, ribs removed and chopped
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
For the carrots:
- 1 bunch carrots, peeled and sliced
- 2 tsp extra virgin olive oil
- 1/4 tsp kosher salt
For the vinaigrette:
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp kosher salt
- 20 turns fresh cracked pepper
Instructions
To cook quinoa:
- In a small pot, warm 1 tbsp extra virgin olive oil. Add about 1/2 cup of quinoa and toast slightly. Add 1 & 1/2 cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb liquid.
To cook farro:
- Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.
Instructions:
- Preheat the oven to 200C
- Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.
- In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.
- Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold diced apples and pecans and serve warm or chilled.