Southwestern Sweet Potato, Kale, And Quinoa Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Toss the sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
• STEP 3.In a large skillet, heat olive oil over medium heat. Add the kale and cook until wilted, about 5 minutes. Season with salt and pepper.
• STEP 4.In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and sautéed kale.
• STEP 5.In a small bowl, whisk together lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.
• STEP 6.Pour the dressing over the salad and toss to combine. Garnish with avocado and cilantro.
• STEP 7.Serve the Southwestern sweet potato, kale, and quinoa salad as a main dish or as a side.

Cooking Tips

• You can add black beans or corn to the salad for extra flavor and texture.
• Make sure to massage the kale with olive oil before cooking to help tenderize it.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the salad in the microwave or enjoy it cold.
• Serve the Southwestern sweet potato, kale, and quinoa salad as a main dish or as a side.