Sweetpotato Grain Bowl with Chia Oil-Balsamic Maple Vinaigrette

Adapted from North Carolina Sweetpotatoes from Wendy Bazilian, DrPH, MA, RDN
Featuring North Carolina sweetpotatoes + Seeds of Wellness chia oil

Serves ~8

Grain Bowl Base

Roasted Sweet Potatoes

• 4–6 North Carolina sweetpotatoes, peeled and diced (~6 cups)
• 2 tsp olive oil
• ½ tsp salt
• ¼ tsp ground black pepper

Kale Prep

• 1½ bunches curly kale (or lacinato), stemmed and chopped (~7–8 cups)
• 2 tsp olive oil + 1 tsp Seeds of Wellness chia oil + juice of 1/2 large lemon
• ½ tsp salt

Add-ins

• 1 (15oz) can garbanzo beans, rinsed and drained (optional: Beluga lentils)
• 1 large avocado, diced
• ½ cup dried tart cherries or golden raisins
• ½ cup sliced almonds (or chopped pistachios)
• ¼ cup finely chopped red onion or shallots
• ½–¾ cup crumbled feta, goat cheese or asiago (omit for a vegan option)
• 2 cups cooked whole grain (e.g., quinoa, farro, bulgur, large pearl couscous or wild rice mix) – can be warm or room temp

Chia Oil-Balsamic Maple Vinaigrette (Your new GO-TO vinaigrette!)

Silky, sweet, earthy, and tangy — a balanced dressing that complements roasted sweet potatoes, grains, and greens beautifully.

Yield: ~⅓ cup (enough for 2–4 servings; easy to scale up)

Ingredients

• 2 Tbsp Seeds of Wellness chia oil
• 2 Tbsp extra virgin olive oil
• 2 Tbsp pure maple syrup (or slightly-thinned honey)
• 2½ Tbsp balsamic vinegar (or try white balsamic or sherry vinegar for variation)
• 1 tsp Dijon mustard
• 1 tsp finely minced shallot (adds visual character + flavor)
• Pinch sea salt + cracked black pepper

Optional (but wonderful):

• 1 tsp fresh thyme leaves, finely chopped — adds herbal elegance without overpowering (or try ½ tsp dried thyme if batching)
• A few chia seeds for added texture and visual interest (½ tsp max per batch)

Directions

1. Roast the Sweetpotatoes:
   Preheat oven to 400°F. Toss the diced sweetpotatoes with olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet and roast for 30–35 minutes, turning once, until tender and lightly golden. Let cool slightly.
2. Prepare the Kale:
   In a large bowl, combine the chopped kale, olive oil, chia oil, lemon juice, and salt. Massage the kale with your hands or wooden spoons for about 1 minute until softened and deep green.
3. Cook and Cool the Grain (if not already done):
   Prepare whole grain according to package instructions and let cool slightly. Use quinoa, farro, bulgur, wild rice, or a blend.
4. Make the Dressing:
   Whisk together chia oil, olive oil, maple syrup, balsamic vinegar, Dijon mustard, minced shallot, salt, and pepper until emulsified. Stir in fresh thyme (if using) and optional chia seeds for texture. Let rest for 5–10 minutes before using.
5. Assemble the Bowl:
   Add the cooked grain, roasted sweetpotatoes, garbanzo beans, avocado, dried cherries (or golden raisins), sliced almonds (or chopped pistachios), red onion or shallots, and feta cheese (or other cheese, if using) to the bowl with the kale.
6. Toss and Serve:
   Drizzle the dressing over the grain bowl and toss gently to coat. Serve at room temperature or lightly chilled. Optional: garnish with additional herbs, cheese, or nuts before serving.