Kale: wash and cut the kale into smaller pieces. Massage it in a bowl with olive oil, apple cider vinegar, and salt to taste.

Quinoa: cooked with 2 cups of vegetable broth for about 15 minutes or until all of the liquid is absorbed by the quinoa.

Sweet potatoes: wash and cut the sweet potatoes. Drizzle them in olive oil, garlic powder, salt, pepper, and rosemary. Roast in the oven at 400*F for about 40 minutes, or until crispy.

Apple: slice into small cubes.

Dressing: whisk all of the dressing ingredients in a bowl until you have a smooth consistency.

To assemble the bowl, add the kale, quinoa, roasted sweet potatoes, apple, pumpkin seeds, craisins, and vegan feta to a bowl. Drizzle the dressing on top and mix together.

This recipe makes for about 2 servings, but you can make even more and store it in the fridge for meal prep for the week!