Sweet Potato Quinoa Kale Salad

Prep Time: 10 min Cook Time: 10 mins Servings: Serves 6 as a side Source:

Ingredients

For the Salad:

3 sweet potatoes, wedged

4 cups kale, chopped

2 cups quinoa, cooked

1/4 cup sunflower seeds

2 Tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon chipotle powder

1/4 teaspoon cayenne

For the Dressing:

3 Tablespoons yellow miso

3 Tablespoons orange juice

3 Tablespoons maple syrup

2 Tablespoons tamari or soy sauce

1 Tablespoon olive oil

1 Tablespoon lemon juice

1/4 teaspoon ginger powder

1/4 teaspoon red pepper flakes

Directions

For the Salad:

Preheat oven to 375º and line a baking sheet with parchment. Spread sweet potatoes evenly on the pan. Drizzle olive oil and sprinkle seasonings over top. Stir the sweet potatoes to coat as evenly as possible. Bake 30 minutes, stirring halfway for even baking. (While sweet potatoes are baking, you can mix the dressing! Instructions below.)

Wash kale thoroughly and dry. De-stem the leaves and chop roughly. I like to chop my kale quite small so it’s easier to chew and digest. Add to a large bowl and set aside.

Once sweet potatoes are done cooking, allow them to cool for a few minutes. Add quinoa, sweet potatoes, and sunflower seeds to the bowl of kale. Pour in dressing and mix thoroughly to combine.

For the Dressing:

In a 16 oz. mason jar, combine miso, orange juice, syrup, tamari, oil, lemon juice, ginger powder, and red pepper flakes. Shake until well combined.

Nutrition

Calories: 287 Sugar: 11 g Sodium: 581 mg
Fat: 13 g Saturated Fat: 1 g
Unsaturated Fat: 12 g Trans Fat: 0 g
Carbohydrates: 38 g Fiber: 5 g Protein: 7 g
Cholesterol: 0 mg