Roasted Sweet Potato, Quinoa and Kale Salad
Ingredients
The salad
-
2
medium
sweet potatoes, peeled and cubed
-
1
Tbsp
olive oil
-
1
tsp
garlic powder
-
½
tsp
onion powder
-
½
tsp
oregano
-
½
tsp
chipotle chili powder
-
½
cup
uncooked quinoa
-
½
cup
chicken broth (or veggie broth or water)
-
3
cups
kale or mixed greens
-
¼
cup
dried cranberries
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 the oven to 425°F.
- Peel and cube the sweet potatoes into ¼ inch cubes, then toss them with olive oil, garlic powder, onion powder, oregano, and chipotle chili powder until coated.
- Spread the sweet potatoes on a baking sheet in a single layer and roast for about 30 minutes, flipping once.
- While the sweet potatoes roast, rinse the quinoa thoroughly using a mesh strainer.
- In a saucepan, combine the rinsed quinoa and ½ cup of chicken broth, bring to a boil, cover, and simmer for about 13 minutes.
- After 13 minutes, remove from heat and let the quinoa sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine the kale, quinoa, and cranberries, then toss with the dressing.
- Fold in the roasted sweet potatoes, serve, and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
299
Total fat
11.7g
Total carbohydrates
43.6g
Total protein
6.2g
Sodium
60.3mg
Cholesterol
0mg
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