Kale Salad with Roasted Sweet Potatoes and Quinoa

Kale, quinoa, chickpea and sweet potato salad in a bowl.
This content originally appeared on 

tasteforlife.com

Prep Time

60 min

Yield

6

Ingredients

Dressing

  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 cup balsamic vinegar
  • 1 lemon, juiced
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • Salt

Salad

  • 2 large sweet potatoes, peeled and chopped into 1⁄2-inch chunks
  • 2 Tbsp avocado oil
  • 1⁄2 tsp paprika
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 cup quinoa
  • 2 heads kale
  • 1 (14.5 oz) can chickpeas, drained
  • 3 avocados, peeled, pitted, and sliced into wedges
  • 3 hard-boiled eggs, peeled and halved

Directions

  1. Make dressing: this together olive oil, balsamic vinegar, lemon juice, mustard, honey, and salt to taste. Set aside.
  2. Preheat oven to 425°F.
  3. Toss chopped sweet potatoes with avocado oil, paprika, cumin, garlic powder, and salt and pepper to taste. Place in a baking pan and roast for about 25 minutes until fork-tender, flipping halfway through cooking time. 
  4. Meanwhile, cook quinoa according to package directions. Set aside.
  5. Remove ribs from kale and discard or save for another use. Chop leaves into small pieces. 
  6. Divide equal amounts of sweet potatoes, quinoa, kale, chickpeas, avocados, and eggs among six plates or bowls. Drizzle dressing over before serving. 

Notes

This vegetarian recipe is dairy-, gluten-, and nut-free. 

Nutrition Info

568 Calories, 18 G protein, 80 mg Cholesterol, 69 g Carbohydrates, 11 g Total sugars (3 g Added sugars), 18 g Fiber, 27 g Total fat (4 g sat), 355 mg Sodium, ★★★★★ Vitamin A, C, K, Folate, ★★★★ Vitamin B2 (riboflavin), B6, ★★★ Iron, Magnesium, Phosphorous, Potassium, ★★ Vitamin B1 (thiamine), B3 (niacin), E, Zinc, ★ Calcium