Sweet Potato Quinoa Kale Salad

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Sweet potato

  Raw, unprepared

  3 sweetpotato, 5" long or 390g

• Kale

  Raw

  4 cup, chopped or 268g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  4 tbsp or 35g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Miso

  3 tbsp or 52g

• Orange juice

  3 tbsp or 47g

• Maple syrups

  3 tbsp or 60g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Lemon juice

  Raw

  1 tbsp or 15g

• Ginger root

  Raw

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. Cook the quinoa according to the package instructions.
2. Preheat the oven to 375°F and line a baking sheet with parchment paper.
3. Place the sweet potato wedges on the baking sheet, drizzle with two-thirds of the olive oil, and sprinkle with salt, pepper, chili powder, paprika, and cayenne. Toss to coat evenly and bake for 30 minutes, stirring halfway through.
4. In a small bowl or mason jar, combine the miso, orange juice, maple syrup, tamari, remaining olive oil, lemon juice, ginger, and red pepper flakes. Whisk or shake until the dressing is well combined.
5. Wash and dry the kale thoroughly, remove the stems, and chop the leaves finely. Place in a large bowl.
6. Once the sweet potatoes are cooked, let them cool slightly.
7. Add the quinoa, sweet potatoes, and sunflower seeds to the bowl with the kale. Pour the dressing over the salad and mix well to combine.

Similar Foods

• Roasted Sweet Potato and Kale Salad
• Roasted Sweet Potato, Kale and Pepitas Salad
• Sweet Potato, Kale & Corn Chowder
• Sweet Potato and Kale Balls
• Southwest Quinoa Stuffed Sweet Potatoes
• Sweet Potato, Kale, and Corn Chowder