Roasted Sweet Potato Kale Salad with Quinoa is a nutrient-dense meal for when you’re craving something clean, or a marvelous side dish for the family.
Do you ever find yourself eyeballs deep in a massive craving for foliage?
Truth be told, my cravings are almost always centered around veggies.
This roasted sweet potato kale salad (or bowl, if you will) with quinoa, hemp seeds, and honey mustard dressing is one of those recipes you can default to when you’re feeling..
a.) A need for something green and light
b.) Low on vitamins and complex carbs
c.) Something crunchy!
d.) A big bowl of superfood that takes you time to power your way through
This super simple bowl is embarrassingly easy…to the extent that I almost didn’t post it. But after a conversation with my brother’s girlfriend when we both were jonesing for something big, fresh, and light yet filling, I whipped up this bowl and it was just what we needed. Sometimes those silly easy recipes are all you need for inspiration.
I’m learning the basic act of achievement is so rewarding and does wonders for our personal happiness, no matter how seemingly small the task. Whipping up a superfood dish that is palate pleasing and worthy of putting on repeat? Mega win for the ego fairies.
So let’s make it!
How to Make Roasted Sweet Potato Kale Salad:
Begin by soaking the kale. I do this to help remove any unwanted bugs, since I use organic kale. Chop the heads of kale and transfer the chopped leaves to a large mixing bowl. Fill with water and 2 to 3 tablespoons cider vinegar (if you have it! Not mandatory). Allow the kale to sit in its little bath while you prepare the rest of the recipe.
Preheat the oven to 400 degrees F and chop the sweet potato. Transfer the chopped sweet potato to a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together until the sweet potato chunks are well-coated with oil. Bake on the center rack of the preheated oven 25 to 30 minutes (until golden-brown and cooked through), turning once after 15 minutes.
Prepare the quinoa (if you don’t already have some cooked up). Simply follow the package instructions. You’ll need 1 to 2 cups of cooked quinoa, depending on how much you’d like to add to the salad. I recommend cooking 1 cup of dry quinoa, use what you like, and save the rest for later!
Whip up the honey mustard dressing! To do so, add all ingredients to a small blender (I use my magic bullet) and blend until smooth. Taste the dressing for flavor and add more sea salt, lemon juice, or mustard to taste.
Drain the kale and use a salad spinner to get out any excess liquid.
Break out a large bowl and transfer the kale to the bowl. Drizzle 1 to 2 tablespoons of lemon juice over the kale and use your hands to massage it in. This will help break down the fibers of the leaves and make them easier to digest.
Add the cooked quinoa, sweet potato, and hemp seeds. Toss the salad with desired amount of honey mustard dressing and serve!
Recipe Adaptations:
- Add animal protein of choice! Rotisserie chicken is marvelous with this salad.
- Dice up one avocado and toss it in!
- Add any of your favorite veggies. Grated carrot or cherry tomatoes are great additions.
- Replace the dressing with any of your favorite dressings. Check out my my other salad recipes for additional dressing ideas.
- Toss in some feta cheese!
Replace quinoa with brown rice or wild rice
Get yo hippy bowl on!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Roasted Sweet Potato Kale Salad, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Roasted Sweet Potato Kale Salad with Quinoa
Ingredients
For the Kale:
- 2 heads kale chopped
- 2 Tbsp fresh lemon juice
For the Sweet Potato:
- 1 large sweet potato chopped
- 1 1/2 Tbsp avocado oil
- sea salt to taste
For the Salad:
- 1 to 2 cups cooked quinoa
- 3 Tbsp hemp seeds
Honey-Mustard Dressing:
- 1/3 cup avocado oil
- 3 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- 2 Tbsp honey
- 1/4 tsp sea salt to taste
Instructions
- Chop the heads of kale and transfer the chopped leaves to a large mixing bowl. Fill with water and 2 to 3 tablespoons cider vinegar (if you have it! Not mandatory). Allow the kale to sit in its little bath while you prepare the rest of the recipe.
- Preheat the oven to 400 degrees F and chop the sweet potato. Transfer the chopped sweet potato to a baking sheet, drizzle with avocado oil, and sprinkle with sea salt. Use your hands to toss everything together until the sweet potato chunks are well-coated with oil. Bake on the center rack of the preheated oven 25 to 30 minutes (until golden-brown and cooked through), turning once after 15 minutes.
- Prepare the quinoa (if you don’t already have some cooked up). Simply follow the package instructions. You’ll need 1 to 2 cups of cooked quinoa, depending on how much you’d like to add to the salad. I recommend cooking 1 cup of dry quinoa, use what you like, and save the rest for later!
- Whip up the honey mustard dressing! To do so, add all ingredients to a small blender (I use my magic bullet) and blend until smooth. Taste the dressing for flavor and add more sea salt, lemon juice, or mustard to taste.
- Drain the kale and use a salad spinner to get out any excess liquid.
- Transfer the kale to a large bowl. Drizzle 1 to 2 tablespoons of lemon juice over the kale and use your hands to massage it in. This will help break down the fibers of the leaves and make them easier to digest.
- Add the cooked quinoa, sweet potato, and hemp seeds. Toss the salad with desired amount of honey mustard dressing and serve!
I made it yesterday and it unquestionably fulfills the measure of biting it takes! The main thing I would propose is expelling the long rib of the kale before hacking. Love the nectar mustard dressing with sweet potato!!
This is a delicious salad. We made it today and it definitely satisfies with the amount of chewing it takes! Only thing I would suggest is removing the long rib of the kale before chopping. Love the honey mustard dressing with sweet potato!!
I’m so glad you like it, Terri! Great suggestion on removing the kale stems…I typically do this, too! Thank you for the feedback! xo