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Cozy Quinoa Kale Salad with Roasted Sweet Potatoes

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A hearty and satisfying salad featuring fluffy quinoa, creamy roasted sweet potatoes, massaged kale, and a tangy maple-tahini dressing. Perfect for meal prep and cozy weeknight dinners.

Ingredients

Scale
  • 2 medium sweet potatoes (about 600g), peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (180g) dry quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • ¼ teaspoon salt
  • 1 large bunch curly kale (about 250g), stems removed and leaves chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • ¼ cup (60ml) tahini, stirred well
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • 3 to 4 tablespoons warm water
  • ½ cup (75g) dried cranberries
  • ½ cup (60g) toasted pecans or walnuts, roughly chopped
  • 1 ripe avocado, sliced
  • Optional: ¼ cup crumbled feta cheese

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss cubed sweet potatoes with 2 tablespoons olive oil, smoked paprika, garlic powder, ½ teaspoon salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and fork-tender.
  3. While sweet potatoes roast, rinse quinoa in a fine-mesh strainer under cold water for 30 seconds. In a medium saucepan, combine rinsed quinoa, water or broth, and ¼ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  4. Place chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt. Massage with your hands for 2-3 minutes until softened and darkened.
  5. In a small bowl or jar, combine tahini, maple syrup, 2 tablespoons lemon juice, minced garlic, and ¼ teaspoon salt. Whisk or shake until smooth. Add warm water, 1 tablespoon at a time, until dressing is pourable but creamy.
  6. Add fluffed quinoa to the massaged kale. Pour about half the dressing over and toss gently. Add roasted sweet potatoes (cooled slightly), dried cranberries, and toasted pecans. Toss again.
  7. Top with sliced avocado and drizzle with remaining dressing. Sprinkle with feta if using. Serve immediately or store components separately for meal prep.

Notes

Do not add avocado until serving to prevent browning. For meal prep, keep dressing separate and add just before eating. The salad base (without dressing) keeps for up to 4 days in the fridge. Double the dressing for extra; it keeps for a week and is great on grain bowls or roasted vegetables.

Nutrition

Keywords: quinoa kale salad, roasted sweet potato salad, healthy salad, meal prep salad, vegan salad, gluten-free salad, maple tahini dressing

Find it online: https://livelybite.com/cozy-quinoa-kale-salad-with-roasted-sweet-potatoes/