Kale, Quinoa and Sweet Potato Salad with Tahini Dressing
The holiday season is all about indulgence (as it should be!) And while I’m looking forward to cheese plates, cookies and prime rib galore, my body is still craving some good nutrients for balance. In fact, I can hear my tummy grumble right now, “feed me veggies!!”
Well, I answered these demands with one healthy ass salad with all the favorite superfood buzzwords: kale, quinoa and sweet potatoes. If this already sounds like a snooze fest of a recipe, think again. Earthy, bitter kale, fluffy and protein-packed quinoa and spicy roasted sweet potatoes get dialed up to an 11 with the addition of a zippy, creamy tahini dressing, crunchy sunflower seeds, red onion and fresh parsley.
Don’t be intimidated by the long-ish list of ingredients! The majority are pantry staples and simple, whole foods so it comes together quickly. Did I mention this recipe is vegan, vegetarian, gluten-free AND dairy-free?!
It’s such a hearty yet delicious recipe we ate a big bowl of it for dinner and were completely satisfied! Did we also eat a cup of puppy chow afterwards? You betcha! This one’s all about balance, folks!
Kale, Quinoa and Sweet Potato Salad with Tahini Dressing
Ingredients
1 sweet potato, peeled and diced
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne
1 tablespoon extra virgin olive oil
1 cup quinoa
2 cups veggie (or chicken if you’re not making it vegan/vegetarian) stock)
1/4 cup tahini
Juice and zest of two lemons
2 tablespoons apple cider vinegar
1 teaspoon white sugar
2 garlic cloves, minced
Dash of hot sauce, like Sriracha
1 bunch Lacinato/Tuscan kale, ribs and stems removed, cut into ribbons
1/2 red onion, finely diced
1/4 cup sunflower seeds
14 cup fresh parsley, chopped
Salt and pepper to taste
Directions
On a large sheet pan, toss diced sweet potatoes with olive oil, chili powder, garlic powder and about a teaspoon of salt to taste. Roast at 425 degrees for about 15 minutes.
Meanwhile, pour stock, quinoa and a pinch of salt in a small pot. Bring to a boil then cover, lower heat and simmer for 15 minutes. Remove from heat and keep covered to steam for 10 minutes. Fluff with a fork when finished and set aside.
Make dressing in the bottom of a large serving/salad bowl by combining tahini, lemon juice and zest, apple cider vinegar, hot sauce, garlic and sugar. Season to taste with salt and pepper.
Just before serving, add kale to the dressing first and massage for about a minute. Then add quinoa, sweet potatoes, sunflower seeds, parsley and red onions and gently toss. Serve at room temperature or cold. Enjoy!
