Southwestern Kale Power Salad
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.8 out of 5 stars
(320)
Ingredients
4 servings
- 1 large bunch of kale, stems removed, leaves chopped
- 1 medium sweet potato, peeled and diced
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1/4 cup sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
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Preparation
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly crispy.
Step 3
While the sweet potatoes are roasting, massage the chopped kale with a little bit of olive oil and a pinch of salt until it softens.
Step 4
Prepare the dressing by blending avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and pepper in a food processor until smooth.
Step 5
In a large bowl, combine the massaged kale, roasted sweet potatoes, cooked quinoa, black beans, and sunflower seeds.
Step 6
Drizzle the dressing over the salad and toss to combine everything evenly.
Step 7
Serve with crumbled feta cheese on top if desired.
Step 8
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Chef's notes
This salad can be made vegan by omitting the feta or replacing it with a vegan cheese alternative.
Add some grilled chicken or tofu for extra protein.
The salad can be stored in the refrigerator for up to 3 days, but it's best enjoyed fresh.
