Spiced Apple Cider and Sweet Potato Quinoa Bowl
(Gluten Free and Vegan)


Preparation and Cooking Time:  40mins
Serves:  2-4 




  • 1 ¼ cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1 cup white quinoa
  • 1 teaspoon kosher salt


  • 2 sweet potatoes, peeled and cut into bite sized pieces
  • 3 tablespoons olive oil
  • kosher salt
  • 2 cups baby kale
  • 1 cup fresh apple or pear, diced or thinly sliced
  • ¼ red onion, small diced
  • ¼ cup dried cranberries
  • ½ cup toasted walnuts
  • ¼ cup minced fresh flat leaf parsley

FOR THE Apple Cider Dijon Vinaigrette:

  • 1 clove garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 3 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • kosher salt



  1. Preheat the oven to 400 degrees.
  2. In a small pot, add the apple cider and the quinoa and kosher salt.  Bring to a simmer over medium heat and add the lid. Reduce the heat to low and simmer for 20 minutes.
  3. Toss the sweet potatoes with 3 tablespoons of oil and kosher salt and roast on a bare sheet pan for 17 minutes until golden brown and tender.
  4. To make the dressing, combine the garlic, Dijon, apple cider, apple cider vinegar and olive oil and puree until smooth. Season to taste with kosher salt.
  5. When the quinoa is finished, fluff with a fork and let cool slightly.  Toss the quinoa with the red onion, dried cranberries and parsley along with a few tablespoons of the dressing.  Season to taste with kosher salt.
  6. On a bed of baby kale pile the quinoa and then arrange the roasted sweet potatoes, apples or pears and walnuts on top and drizzle with the dressing.

Recipe adapted from heatherchristo.com