Roasted Sweet Potato, Quinoa and Kale Salad
Roasted Sweet Potato, Quinoa and Kale Salad
INGREDIENTS
- 2 medium sweet potatoes, peeled and cubed
- 1 Tbsp olive oil
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. chipotle chili powder
- 1/2 cup uncooked quinoa
- 3 cups kale or mixed greens
- 1/4 cup dried cranberries
- For the dressing:
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp. minced shallots
- 1 1/2 Tbsp honey
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Rinse and peel sweet potatoes, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
- While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 cup • Calories: 204 • Fat: 7.6 g • Carbs: 31.4 g • Fiber: 3.3 g • Protein: 3.8 g • WW Points+: 5 pts
