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Kale & Sweet Potato Salad

by Rachel Gaewski • from the video Protein-Packed Salads

Inspired by marthastewart.com

Ingredients

for 4 servings

  • 1 ½ cups
    sweet potato, diced (300 g)
  • ½ teaspoon
    garlic powder
  • 2 teaspoons
    paprika
  • salt, to taste
  • pepper, to taste
  • olive oil, to taste
  • ½ cup
    pumpkin seeds (65 g)
  • 2 teaspoons
    chili powder
  • 2 tablespoons
    maple syrup, divided
  • ½ cup
    tahini (110 g)
  • 1 ½ tablespoons
    lemon juice
  • 3 tablespoons
    water
  • 1 bunch kale, stemmed and torn into large pieces
  • 3 cups
    quinoa (510 g)
  • ½ cup
    red onion, diced (75 g)

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Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
  3. In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they’re not touching each other.
  4. Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
  5. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
  6. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
  7. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
  8. Serve with more dressing if desired.
  9. Enjoy!
 

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