This kale salad is delicious and incredibly nutritious; it’s a great source of protein and fiber.
Prep Time: 60 min
Yield: 6
Ingredients:
Dressing
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup balsamic vinegar
- 1 lemon, juiced
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- Salt
Salad
- 2 large sweet potatoes, peeled and chopped into 1⁄2-inch chunks
- 2 Tbsp avocado oil
- 1⁄2 tsp paprika
- 1⁄2 tsp ground cumin
- 1⁄2 tsp garlic powder
- Salt and freshly ground black pepper
- 1 cup quinoa
- 2 heads kale
- 1 (14.5 oz) can chickpeas, drained
- 3 avocados, peeled, pitted, and sliced into wedges
- 3 hard-boiled eggs, peeled and halved
Directions:
- Make dressing: this together olive oil, balsamic vinegar, lemon juice, mustard, honey, and salt to taste. Set aside.
- Preheat oven to 425°F.
- Toss chopped sweet potatoes with avocado oil, paprika, cumin, garlic powder, and salt and pepper to taste. Place in a baking pan and roast for about 25 minutes until fork-tender, flipping halfway through cooking time.
- Meanwhile, cook quinoa according to package directions. Set aside.
- Remove ribs from kale and discard or save for another use. Chop leaves into small pieces.
- Divide equal amounts of sweet potatoes, quinoa, kale, chickpeas, avocados, and eggs among six plates or bowls. Drizzle dressing over before serving.
Notes:
This vegetarian recipe is dairy-, gluten-, and nut-free.
Nutrition Info:
568 Calories, 18 G protein, 80 mg Cholesterol, 69 g Carbohydrates, 11 g Total sugars (3 g Added sugars), 18 g Fiber, 27 g Total fat (4 g sat), 355 mg Sodium, ★★★★★ Vitamin A, C, K, Folate, ★★★★ Vitamin B2 (riboflavin), B6, ★★★ Iron, Magnesium, Phosphorous, Potassium, ★★ Vitamin B1 (thiamine), B3 (niacin), E, Zinc, ★ Calcium
This article originally appeared on TasteForLife.com.
