Sweet Potato Kale Quinoa Salad

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!

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 268kcal

Author: Cathy Trochelman

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