Roasted Sweet Potato and Kale Quinoa Salad with Lemon Garlic Dressing

This Roasted Sweet Potato and Kale Quinoa Salad with Lemon Garlic Dressing is an easy yet delicious side dish that is packed full of nutrition! It’s perfect for any meal! The preparation time is 10 minutes while cooking time is 25 minutes making it an ideal weeknight dinner option!

Cooking Equipment:

Baking sheet lined with parchment paper; Large skillet; Small bowl; Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Sweet Potato, Kale, Quinoa, Lemon Garlic Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 sweet potato (200g), peeled and cubed

2 cups kale (100g), chopped

1/2 cup quinoa (90g), cooked according to package instructions

2 tablespoons olive oil (30ml)

1 teaspoon garlic powder (5g)

1/2 teaspoon salt (3g)

1/4 teaspoon black pepper (1.5g) For the dressing:

2 tablespoons olive oil (30ml)

2 tablespoons lemon juice (30ml)

1 teaspoon garlic powder (5g)

Cooking Instructions:

Preheat oven to 400°F/200°C.

Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to combine. Bake for 20 minutes or until golden brown and tender.

Meanwhile, heat a large skillet over medium heat and add the chopped kale. Cook for 5 minutes or until wilted. Remove from heat and set aside.

In a small bowl, whisk together the ingredients for the dressing until combined. Set aside.

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, and wilted kale together with the dressing until everything is evenly coated in the dressing. Serve warm or cold as desired!

Nutrition:

Calories – 420 kcal; Fat – 15 g; Carbohydrates – 55 g; Protein – 11 g; Fiber – 8 g

Rating:

Did You Know?

Baklava, a sweet pastry made with layers of phyllo dough, chopped nuts, and honey syrup, is a popular dessert in Mediterranean cuisine.