Roasted Sweet Potato, Quinoa and Kale Salad
This Roasted Sweet Potato, Quinoa and Kale Salad has all of my favorite ingredients in ONE single dish! Perfect for lunches or an easy weeknight dinner!
Servings: 4
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 Tbsp olive oil
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. chipotle chili powder
- 1/2 cup uncooked quinoa
- 1/2 cup chicken broth or you could use veggie broth or even just water
- 3 cups kale or mixed greens
- 1/4 cup dried cranberries
For the dressing:
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp. minced shallots
- 1 Tbsp honey
Instructions
- Preheat oven to 425 degrees F.
- Rinse and peel sweet potatoes, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
- While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of chicken (or veggie) broth to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!
Nutrition
Serving: 11/4 cups | Calories: 299kcal | Carbohydrates: 43.6g | Protein: 6.2g | Fat: 11.7g | Saturated Fat: 1.3g | Sodium: 60.3mg | Fiber: 6g | Sugar: 13.9g