In a jar, mix together the olive oil, apple cider vinegar, honey, Djion mustard, garlic powder, salt and pepper. Set aside.
Heat the grill or barbecue to a medium to high temperature.
Meanwhile, add sweet potatoes, red pepper and mushrooms in a large bowl, drizzle olive oil over the vegetables and season with salt and pepper. Lay sweet potatoes on a grill tray and place on barbecue. Adjust the heat if it's too hot. Grill for 15 minutes. After 5 minutes, add red peppers and mushrooms as they will cook within 5-10 minutes. Remove and set aside.
While the vegetables are grilling, place kale in a large bowl, drizzle about 1/2 tablespoon olive oil and massage the kale to soften the leaves. Add to the serving bowls, along with broccoli and red onion. Add the grilled vegetables, cottage cheese and feta.
Garnish with fresh herbs and drizzle with the vinaigrette. Enjoy!
