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Kale Quinoa Salad with Roasted Sweet Potatoes.

Kale Quinoa Salad with Roasted Sweet Potatoes

Treat yourself to this delicious Kale Quinoa Salad with Roasted Sweet Potatoes ... it's packed with flavor and healthy ingredients, plus it's so easy to make!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 4 to 6 people (as a main dish)
Calories: 545kcal
Author: Ginnie

Ingredients

For Sweet Potatoes:

  • 4 cups chopped sweet potatoes (1-inch cubes)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper

For Quinoa:

For Kale:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons miso
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 2 teaspoons grated ginger
  • 1 teaspoon soy sauce
  • 1 clove garlic, minced
  • 2 small bunches kale (or 1 large bunch)

For Tahini Dressing:

  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • ½ teaspoon maple syrup
  • ½ teaspoon kosher salt
  • 1 clove garlic, minced

Instructions

Prepare Sweet Potatoes:

  • Preheat oven to 425 degrees.
  • Place sweet potatoes on large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Mix well.
  • Roast sweet potatoes for 15 minutes. Flip sweet potatoes, then cook for another 15 minutes or until browned and tender. Set aside.

Prepare Quinoa:

  • While sweet potatoes are cooking, combine quinoa and ¼ teaspoon salt with 1 ⅓ cups water in a large pot.
  • Bring water to a boil, then reduce heat to low and cover pot. Cook quinoa for 15 minutes or until tender.
  • Fluff quinoa with a fork, then set aside to cool slightly.

Prepare Kale:

  • Whisk together olive oil, miso, vinegar, maple syrup, sesame oil, ginger, soy sauce, and garlic in a small bowl.
  • Remove stems from kale and discard. Slice kale leaves.
  • Place kale in a large bowl and pour miso dressing over top. Use your hands to massage dressing into kale for a few minutes. When done, kale should be well coated with dressing and reduced in size.
  • Set kale aside for about 10 minutes, then stir in quinoa.

Prepare Tahini Dressing:

  • Whisk together tahini, lemon juice, maple syrup, salt, and garlic in a small bowl. Set aside until ready to use.

Assemble Salad:

  • Transfer kale-quinoa mixture to a platter. Top with sweet potatoes. Drizzle salad with tahini dressing.
  • Serve salad immediately. Enjoy!

Notes

This recipe is a great way to use up leftover quinoa. You'll need 2 cups cooked quinoa if you are using leftovers.

Nutrition

Calories: 545kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!