Recipe and photos by Launie Kettler

We love a good sweet potato. Especially when it’s practically candied from maple syrup and has a touch of extra savory flavor from chili powder.

And we love a good apple, especially when it’s tossed with butter and warming spices. Ditto for kale, especially if you add a splash of apple cider vinegar.

And let’s not forget a well-seasoned batch of quinoa to round out the meal. So, when the autumn wind is howling at the window, throw a few delicious ingredients into a bowl and settle in under a blanket on the couch.

You deserve it.

But first, round up those ingredients, grab that F.N. Sharp Chef Knife and cutting board for some slicing and a paring knife for some coring and peeling and let’s dig in!

Get All the F.N. Sharp Essentials: The 6-Knife Set & Magnetic Knife Block

Maple Chili Roasted Sweet Potato and Quinoa Bowl with Apples and Kale

2 servings

Ingredients

Directions

About the Author

Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. 

Launie is also the co-author of The Everything Mediterranean Slow Cooker Cookbook and her recipes have been featured in Where Women Cook, Fresh Magazine, and on Salon.

You can follow Launie's adventures on Instagram @teenytinykitchenvt and on her blog at TeenyTinyKitchen.com.