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The ingredients in a white bowl, waiting to be mixed, for kale, quinoa, purple onion and roasted sweet potato salad.

Roasted Sweet Potato, Kale and Quinoa Salad


  • Author: Brittany Mullins
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4

Description

A delicious and healthy quinoa salad with kale, roasted sweet potatoes and caramelized red onions. It’s vegan, gluten-free and perfect for meal prep.


Ingredients

  • 2 medium sweet potatoes, chopped into 1-inch cubes
  • 2 Tablespoons avocado or olive oil (divided)
  • salt and freshly ground black pepper, to taste
  • 1/2 cup uncooked dry quinoa, rinsed and drained
  • 1 cup water
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch curly kale, de-stemmed and torn into bite-size pieces
  • 2 1/2 Tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
  • pinch of nutmeg (freshly grated is best but ground will work too)

Instructions

  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  3. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
  4. While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
  5. Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  6. Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.

Notes

  • All the ingredients need to be cooled to room temperature before mixing the salad together so give yourself plenty of time to allow for the cooling process. I included instructions for cooking the quinoa, but feel free to save time and cook it earlier in a big batch rather than cooking it while preparing the rest of the recipe.
  • Category: Salad
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 168
  • Sugar: 6g
  • Fat: 2g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 6g

Keywords: sweet potato quinoa salad