Start by cooking the wild rice and quinoa according to package instructions, which should take around 15-20 minutes. Rinse under cold water, combine in separate pots with water and a pinch of salt. Bring to a boil, reduce to a simmer, and cover until tender and water is absorbed. Fluff with a fork and set aside.

Preheat your oven to 425°F (220°C). Chop the sweet potatoes into cubes and toss with olive oil, chili powder, cumin, cinnamon, and kosher salt. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes, stirring halfway through, until golden and tender.

Drizzle the cleaned and chopped kale with a splash of the maple cinnamon vinaigrette. Massage the kale for about 2-3 minutes until it becomes vibrant and tender.

In a large bowl, layer the massaged kale, followed by the cooked wild rice and quinoa. Top with roasted sweet potatoes, diced apple, chopped red onion, smoked gouda, and nuts or seeds.

Drizzle the remaining vinaigrette over the assembled bowls and gently toss to combine. Enjoy warm, cold, or at room temperature.