Kale with Sweet Potato Salad

Total: 40 minutes | Prep: 20 minutes | Cook Time: 20 minutes | Serves: 4 - 6

This recipe is so delicious, you'll want to make it again and again! Who knew the power house foods, Kale and sweet potato, would taste so fantastic together? The hearty addition of quinoa makes this especially filling and satisfying. It is easy to take to work or picnic and it stores well in the refrigerator for up to 5 days. It also works well as an addition to any plant based "veggie bowl".


1 cup quinoa

1 medium sweet potato peeled and cut into ½ inch cubes

1/2 tsp paprika

2 Tbsp Olive Oil

1 bunch kale: stemmed and torn into small pieces

½ cup dried cranberries

1/3 cup pine nuts

1 Tbsp Lemon Juice

Salt and pepper

Coconut Tahini Dressing (see recipe)


Preheat oven to 375°F.

While the oven is warming, prepare the quinoa.

Place the 1 cup of quinoa in a fine strainer. Soak in water and rinse until the water becomes clear (about 3 or 4 rinses). Then in a sauce pan put in the rinsed quinoa, 11/2 cups water, 1 Tbsp olive oil and a pinch of sea salt. Bring to a boil, cover and reduce heat to simmer. Cook for 20 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

Roast the sweet potato.

In a bowl combine the cubed sweet potato, 1 Tbsp olive oil, 1 tsp paprika, and a sprinkle of salt and pepper. Spread mixture evenly onto a cookie sheet, and bake for 10 minutes. Turn and roast an additional 5 - 10 minutes until tender. Set aside.

Prepare the kale

While the quinoa is cooking and the sweet potato is roasting, prepare the kale. In a large bowl add the stemmed and torn kale. Top with 1 Tbsp olive oil, 1 tablespoon lemon juice, dash of sea salt. Using your hands, begin massaging the kale until it becomes soft and tender. About 3 minutes.

Blend together as a salad

To the kale: add the cranberries, pine nuts, and prepared quinoa. Stir to combine. Gently fold in the roasted sweet potato.

Serve with:

Coconut Tahini Dressing (see recipe)