Southwestern Kale Power Salad

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Cookie + Kate

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(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

Baking Beginner Vegetarian Dinner ...

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Preparation

Inline ingredients (beta)

Cook mode

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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.

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.

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Seasonal Recipes

Skill Level

other

Southwestern Kale Power Salad

Ingredients

Preparation

Step 1

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Chef’s notes

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