Gratitude for Superfood

By Gina Caputo

Gratitude for Superfood

This astoundingly delicious bowl is full of superfoods and plant-based protein! It also has not one but TWO ingredients that make you extra excited when your bite includes one: Honeycrisp apples and dates! This is a most excellent dish to bring to a gathering (gluten-free and vegan!) and is also delicious any night of the week as a hearty side or a main. It's essentially Fall in a bowl and leaves you feeling both grounded AND supercharged!


  • 1 cup quinoa
  • 1 cup Puy lentils
  • 3 sprigs fresh rosemary
  • 1 sweet potato, peeled and large diced
  • 1 apple (Honeycrisp is my favorite) large diced
  • 3 cups super greens
  • 1/3rd cup chopped pecans
  • 5 chopped dates
  • Balsamic vinaigrette with additions of 1 Tbsp maple syrup and 1 tsp hot sauce
  • Sea salt
  • Fresh cracked pepper


  1. Cook the quinoa in a rice cooker or on the stove per package instructions.
  2. Put 1 cup of lentils on the stove with 3 cups of water, 3 sprigs of rosemary and a pinch of sea salt. Bring to a low boil and cook until soft but not mushy, usually 20-30 minutes.
  3. Place the diced sweet potato in a steamer in a large pot with water and steam until cubes are soft by not mushy. Time depends on the size of your cubes but usually 7-10 minutes.
  4. Wash and large dice your honeycrisp apple, chop your pecans and dates.
  5. Prepare the vinaigrette per the recipe and add 1 Tbsp of maple syrup and 1 tsp of your favorite hot sauce before emulsifying in the magic bullet or similar.
  6. When the quinoa is ready, place it in a large bowl.
  7. Add the lentils (without any remaining liquid and remove rosemary sprigs).
  8. Toss these two together.
  9. Add the sweet potato, apple and super greens.
  10. Pour dressing over the top and toss everything together well.
  11. Add the pecans, dates, sea salt and fresh cracked pepper and toss lightly to combine.
  12. Adjust S&P as needed and serve in individual bowls.
  13. Smile between delicious bites. Be thankful!