Description
Warm kale salad with quinoa, chickpeas, and roasted sweet potatoes with an oil-free citrus tahini dressing. Perfect for a cozy working winter lunch!
Ingredients
Warm Kale Salad
- 1 tsp avocado oil
- ½ bunch of kale, shredded
- ⅓ cup cooked quinoa
- ⅓ cup chickpeas, drained and rinsed
- ⅛ tsp garlic powder
- Himalayan sea salt
- ½ cup sweet potato, cubed and baked
- 1 tsp hemp hearts
- 1 TBSP dried cranberries
Citrus Tahini
- ¼ cup runny tahini
- 2 TBSP apple cider vinegar
- juice from ½ lemon
- juice from ½ orange
- ½ tsp dijon mustard
- ½ tsp pure maple syrup
- ⅛ tsp garlic powder
- Himalayan sea salt and black pepper, to taste
- ¼ cup filtered water + more as needed to thin
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Scrub and peel your sweet potato and slice into 1” cubes. Place on the baking sheet and bake for 30-40 minutes, until fork tender and light brown underneath. Cool and refrigerate until ready for use.
- Mix up the citrus tahini in advance by adding all ingredients to a bowl and whisking vigorously until well combined and creamy. Add more filtered water in 1 Tablespoon increments to reach desired consistency. Refrigerate until ready for use.
- Add the avocado oil to a large saucepan over medium heat. Once its warm, add in the shredded kale, cooked quinoa, chickpeas, garlic powder, and Himalayan sea salt. Sauté everything for 3-5 minutes, until the kale is softened. Add in the sweet potato to briefly warm.
- To serve, transfer the contents to a bowl and top with citrus tahini. Garnish with hemp hearts and dried cranberries. Enjoy!
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Lunch, Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free