This Sweet Potato Kale Quinoa is packed with delicious veggies and the most mouthwatering southwest vinaigrette. It makes the perfect side dish and doubles as a satisfying meatless main dish!
A little known fact about me is that for nearly 10 years, I was a vegetarian. Not that I had any business being one (I was 13 when I made the decision) but somehow it stuck.
Of course, back in those days I didn’t think much about nutrition… or whether I was being a “good” vegetarian… but one thing I do remember learning is that quinoa is a complete protein. Meaning it contains all nine essential amino acids that your body can’t make on its own… making it the perfect food for a vegetarian or vegan diet!
Ever since then, I’ve been particularly intrigued by quinoa and have made countless recipes with it. (Check out some of my favorites below!) And this Sweet Potato Kale Quinoa is one of my favorites. A delicious, nutrient-dense quinoa salad that’s high in protein, potassium and vitamin C and also happens to be gluten-free!
I love the unique combination of vegetables in this recipe, but honestly it could be made with any vegetables you have on hand. What really makes this salad SO GOOD is the southwest dressing!
what you’ll need for this recipe
Quinoa – Cooked quinoa is the base of this recipe. I used white, which has the mildest flavor, but you could also use red, black, or tri-color quinoa.
Vegetables – Any tender vegetables will work in this recipe. I used a combination of sweet potatoes, kale, grape tomatoes, black beans, and yellow onion.
Dressing – Homemade southwest vinaigrette gives this salad tons of flavor and just the right amount of spicy kick. The ingredients include extra virgin olive oil, lemon juice, cilantro, cumin, coriander, spicy chili powder, and kosher salt.
how to make sweet potato kale quinoa
Prep the quinoa. Cook quinoa according to package instructions. Drain and fluff with a fork.
Roast the sweet potatoes. While the quinoa is cooking, peel the sweet potatoes and cut them into 1 inch pieces. Spread them on a rimmed baking sheet, drizzle with olive oil, and bake in the oven at 375° for 10-15 minutes, until tender. Remove from the oven and set aside.
Sauté the onion. Slice the onion into thin slices. Sauté in a large skillet over medium heat.
Assemble the salad. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, grape tomatoes, kale, black beans, and sautéed onions.
Add the dressing. Combine the dressing ingredients in a small bowl or jar; mix well. Drizzle over the quinoa mixture to taste. Toss to combine.
make-ahead & storage tips
One of the best things about this recipe is that it actually gets BETTER the longer it sits! It’s one of those salads where the flavors develop over time… which makes it the perfect make-ahead recipe. Store it in an airtight container in the refrigerator. It will keep for 5-7 days.
Recipe Variations
- Add crumbled feta, shaved parmesan or any of your favorite cheeses
- Add cayenne pepper for extra spice
- Substitute butternut squash for the sweet potatoes
- Use any vegetables you have on hand
- Add slivered almonds, walnuts, or pine nuts
- Add cooked, chopped chicken, salmon, or steak
- Use lemon vinaigrette or your favorite store bought vinaigrette
More Delicious Quinoa Recipes
Whether you’re new to quinoa or just looking for more recipes to add to your collection, be sure to check out these favorites:
Sweet Potato Kale Quinoa Salad
Ingredients
- 2 cups uncooked quinoa cooked
- 4 cups kale loosely packed, chopped
- 3 cups sweet potatoes peeled and chopped
- 2 cups grape tomatoes
- 1 cup black beans rinsed & drained
- 1/2 yellow onion sliced & sauteed
For Dressing:
- 3/4 cup olive oil extra virgin
- 1/4 cup lemon juice
- 1/4 cup cilantro minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon spicy chili powder
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375° F.
- Cook quinoa according to package instructions. Drain, transfer to a large bowl, and fluff with a fork.
- While quinoa is cooking, peel and chop sweet potatoes into 1 inch pieces. Transfer to a rimmed baking sheet, drizzle with oil, and bake at 375° for 10-15 minutes or until tender. Remove from oven and set aside.
- Slice the onion into thin slices. Sauté in a large skillet over medium heat.
- To the cooked quinoa, add the roasted sweet potatoes, grape tomatoes, kale, black beans, and sautéed onions.
- Combine the dressing ingredients in a small bowl or jar; mix well. Drizzle over the quinoa mixture to taste; toss to combine.
Notes
Recipe Variations
-
- Add crumbled feta, shaved parmesan or any of your favorite cheeses
-
- Add cayenne pepper for extra spice
-
- Substitute butternut squash for the sweet potatoes
-
- Use any vegetables you have on hand
-
- Add slivered almonds, walnuts, or pine nuts
-
- Add cooked, chopped chicken, salmon, or steak
-
- Use lemon vinaigrette or your favorite store bought vinaigrette
Make-Ahead & Storage Tips
One of the best things about this recipe is that it actually gets BETTER the longer it sits! It’s one of those salads where the flavors develop over time, which makes it the perfect make-ahead recipe. Store it in an airtight container in the refrigerator. It will keep for 5-7 days.Nutrition
Jessica says
This looks so deliciously healthy AND yummy Cathy. Thanks so much for sharing, always!
Julie says
Adding this to the “need to make” list. We love sweet potatoes and quinoa!
Catherine says
Always love finding a new Quinoa recipe, and this one definitely looks delicious. ^_^
Blessings, Catherine
Tamara Andersen says
Great combination of super healthy ingredients Kathy! I love the southwest flavors of the dressing… We’ll have to give this a try.
Jamie+@+Love+Bakes+Good+Cakes says
Quinoa is still relatively new to my family – I could definitely use more recipes! 🙂 Pinning!
Sam @ PancakeWarriors says
YUM! My favorite combo of sweet potato and black beans. Love the quinoa addition. I bet this is delish hot or cold! Thanks for sharing!