As autumn’s crisp breeze and vibrant colours settle in on Ontario, there is no better way to celebrate the season than with a nourishing and delicious fall power bowl that highlights the star of fall fruits: apples! This Apple Quinoa Bowl combines fresh apple slices, roasted apples in apple-infused quinoa, hearty kale, roasted sweet potatoes and cauliflower, all brought together with a delightful apple cider vinaigrette.
This tasty and nutritious meal not only satisfies your taste buds but also fuels your body with the goodness of seasonal ingredients. Enjoy this combination of textures and flavours that celebrate apple season in all its glory!
An apple a day keeps the doctor away!
The research suggests that eating apples may assist with reducing the risk of heart disease, cancer, stroke, asthma, and even Alzheimer’s.
This Apple Quinoa Bowl was created in partnership with The Ontario Produce Marketing Association. Opinions in this post are always my own.
Ingredients
- Apples, varieties best for baking
- Sweet potatoes
- Cauliflower
- Olive oil
- Kosher salt
- Kale
- Dried cranberries
- Walnuts
- Parsley
- Apples, varieties best for eating fresh
Quinoa with Roasted Apples
- Whole grain quinoa
- Kosher salt
- Apple cider
- Cinnamon stick
- Red onion
Apple Cider Dijon Vinaigrette
- Cinnamon
- Pepper
- Kosher salt
- Ginger
- Garlic
- Dijon mustard
- Apple cider
- Apple cider vinegar
- Olive oil
See recipe card for quantities.
Watch how this Apple Quinoa Bowl was made here.
Instructions
Preheat the oven to 400°F, with the oven rack in the centre.
Make the Apple Cider Dijon Vinaigrette
Place all of the ingredients in a small mason jar. Secure the lid tightly and give it a good shake. The key is to emulsify the ingredients, creating a smooth, creamy dressing. After shaking, open the jar, give it a taste, and adjust the seasoning to your liking, if necessary.
Roast the Apples, Sweet Potatoes, and Cauliflower
Place the apples, sweet potato, and cauliflower on a large sheet pan, keeping each ingredient separated from each other (the apples will be removed halfway through cooking). Drizzle each ingredient with olive oil, sprinkle with salt and toss separately to coat.
Place in the oven to roast for 10 to 15 minutes, until apples are just soft and golden (but not mushy). Remove the apples to a plate and set aside.
Raise the temperature of the oven to 425°F.
Return the sweet potato and cauliflower and cook for another 15 – 20 minutes, until tender, and crisp on the edges (do not toss the vegetables, let the side that is touching the bottom of the pan get crisp and caramelized).
While the veggies are roasting make the quinoa.
Make the Quinoa
In a medium saucepan, add the quinoa, salt, apple cider, cinnamon stick and stir. Bring to a boil, then let simmer for 12-15 minutes or until liquid is absorbed and the grain is tender.
Remove from heat and let stand for 5 minutes.
Fluff with fork then add the onions, parsley, cranberries and stir. Next, add the roasted apples and gently stir until incorporated.
Build the Power Bowl
Toss and massage the kale with a drizzle of the vinaigrette. Place a bed of kale onto each bowl.
Place the remaining ingredients in sections in the bowl; add a large spoonful each of the quinoa, sweet potatoes, and cauliflower.
Add the apple slices, walnuts, cranberries, and drizzle the vinaigrette all over. Enjoy!
Ontario Apple Varieties and Usage Guide
Not sure which apples are best for baking or eating fresh? This guide from Produce Made Simple is a quick reference guide to help you out. You’re welcome 😉
Ambrosia – Sweet, crisp, low acidity – great raw and in salads
Cortland – Mild, sweet taste and crisp texture. Excellent for salads and fruit plates; resists browning. Good for pies and sauces.
Crispin – Tart to sweet taste and firm texture. Delicious in pies and chunky sauces.
Empire – Slightly tart, juicy, and crisp – great raw, in salads and sauces.
Fuji – Great for eating fresh.
Gala – Sweet, fragrant, and crisp. Enjoyed raw and in salads, pies, and tarts.
Golden Delicious – Firm, juicy apple that keeps its shape when baked. Also, delicious cooked for applesauce.
Honeycrisp – Sweet, juicy, and crisp – great raw.
Idared – Tart and maintains flavour when baked.
Jonagold – Firm, slightly coarse texture. Great for eating fresh and cooking.
Macintosh – Mildly tart, juicy but sweetens as it ripens – great raw, in salads, pie, sauce, and for baking.
Northern Spy – Excellent for pies and baked apples.
Red Delicious – Excellent for eating fresh and in salads.
Red Prince – A versatile apple, suitable for eating fresh, cooking and baking.
Russet – One of the oldest varieties in Ontario and more popular in Europe. Great fresh, in applesauce and baked.
Spartan – Delicious fresh and baked in a pie.
Leave a Comment
If you get the chance to try this Apple Quinoa Bowl recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
📖 Recipe
Apple Quinoa Bowl
Ingredients
- 2 cups of apples cubed (1 cm), choose apples that are great for baking. (*See guide in notes.)
- 2 cups sweet potatoes peeled and cubed (1 cm)
- 2 cups cauliflower florets
- 3 tablespoons olive oil
- kosher salt
- 2 cups kale packed, cut into pieces
- ½ cup dried cranberries
- 1 cup toasted walnuts halves
- ¼ cup parsley finely chopped
- 2 apples thinly sliced, choose apples that are best eaten fresh. (*See guide in notes.)
Quinoa with Roasted Apples
- 1 cup whole grain quinoa 200g
- 1 teaspoon kosher salt
- 2 cups fresh apple cider
- 1 cinnamon stick
- ¼ cup marinated red onion thin slices (marinating optional)
Apple Cider Dijon Vinaigrette
- ¼ teaspoon cinnamon
- ¼ teaspoon pepper
- ⅛ teaspoon kosher salt
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh apple cider
- 3 tablespoons apple cider vinegar
- ¼ cup olive oil
Instructions
- Preheat the oven to 400°F, with the oven rack in the centre.
Make the Apple Cider Dijon Vinaigrette
- Place all of the ingredients in a small mason jar. Secure the lid tightly and give it a good shake. The key is to emulsify the ingredients, creating a smooth, creamy dressing. After shaking, open the jar, give it a taste, and adjust the seasoning to your liking, if necessary.
Roast the Apples, Sweet Potatoes, and Cauliflower
- Place the apples, sweet potato, and cauliflower on a large sheet pan, keeping each ingredient separated from each other (the apples will be removed halfway through cooking). Drizzle each ingredient with olive oil, sprinkle with salt and toss separately to coat.
- Place in the oven to roast for 10 to 15 minutes, until apples are just soft and golden (but not mushy). Remove the apples to a plate and set aside.
- Raise the temperature of the oven to 425°F.
- Return the sweet potato and cauliflower and cook for another 15 – 20 minutes, until tender, and crisp on the edges (do not toss the vegetables, let the side that is touching the bottom of the pan get crisp and caramelized).
- While the veggies are roasting make the quinoa.
Make the Quinoa
- In a medium saucepan, add the quinoa, salt, apple cider, cinnamon stick and stir. Bring to a boil, then let simmer for 12-15 minutes or until liquid is absorbed and the grain is tender.
- Remove from heat and let stand for 5 minutes.
- Fluff with fork then add the onions, parsley, cranberries and stir. Next, add the roasted apples and gently stir until incorporated.
Build the Power Bowl
- Toss and massage the kale with a drizzle of the vinaigrette. Place a bed of kale onto each bowl.
- Place the remaining ingredients in sections in the bowl; add a large spoonful each of the quinoa, sweet potatoes, and cauliflower.
- Add the apple slices, walnuts, cranberries, and drizzle the vinaigrette all over. Enjoy!
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
Video
Notes
- Ambrosia – Sweet, crisp, low acidity – great raw and in salads
- Cortland – Mild, sweet taste and crisp texture. Excellent for salads and fruit plates; resists browning. Good for pies and sauces.
- Crispin – Tart to sweet taste and firm texture. Delicious in pies and chunky sauces.
- Empire – Slightly tart, juicy, and crisp – great raw, in salads and sauces.
- Fuji – Great for eating fresh. Gala – Sweet, fragrant, and crisp. Enjoyed raw and in salads, pies, and tarts.
- Golden Delicious – Firm, juicy apple that keeps its shape when baked. Also, delicious cooked for applesauce.
- Honeycrisp – Sweet, juicy, and crisp – great raw. Idared – Tart and maintains flavour when baked.
- Jonagold – Firm, slightly coarse texture. Great for eating fresh and cooking.
- Macintosh – Mildly tart, juicy but sweetens as it ripens – great raw, in salads, pie, sauce, and for baking.
- Northern Spy – Excellent for pies and baked apples.
- Red Delicious – Excellent for eating fresh and in salads.
- Red Prince – A versatile apple, suitable for eating fresh, cooking and baking.
- Russet – One of the oldest varieties in Ontario and more popular in Europe. Great fresh, in applesauce and baked.
- Spartan – Delicious fresh and baked in a pie.
Can’t wait to make this. Perfect for Thanksgiving lunch!
Thanks Shanley,
Hope you and your family love it as much as we do!
Have a great day!
Elaine & James