Roasted Sweet Potato, Kale, and Quinoa Salad

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5 from 2 votes

Roasted Sweet Potato, Kale, and Quinoa Salad

This hearty salad is the perfect filling make-ahead meal! I love prepping this ahead of time and storing it in the fridge for an easy grab-and-go meal.
My Notes:
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Meal Type: Lunch, Salads
Special: 10 Ingredients or Less, Gluten-Free, Nut-Free, Oil-Free, Soy-Free
Tool: Oven, Stove
Ingredient: Kale, Potatoes, quinoa
Servings: 4
Calories: 274kcal
Ingredients
For the sweet potatoes:
  • 2 medium sweet potatoes chopped into cubes
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
For the quinoa:
  • 1/2 cup(s) quinoa uncooked
For the rest of the salad:
  • 1 tablespoon(s) olive oil
  • 1 red onion cut into wedges
  • 2 clove(s) garlic minced or pressed
  • 1 bunch(es) kale de-stemmed and torn into pieces
  • 2 tablespoon(s) balsamic vinegar
Instructions
For the sweet potatoes:
  • OVEN: Preheat your oven to 425F (220C).
    AIR FRYER: Preheat your air fryer to 400F (200C).
  • OVEN: Place sweet potatoes into a large baking dish and drizzle with olive oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until fork tender. Then set aside to cool.
    AIR FRYER: Place the potatoes in the air fryer basket and fry for 10 - 15 minutes, shaking halfway through until they are fork tender. Then set aside to cool.
For the quinoa:
  • In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.
For the rest of the salad:
  • Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onion and garlic until the onion turns translucnt and begins to brown.
  • Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.
  • Once all the ingredients have cooled, add the sweet potatoes and quinoa to the large bowl along with the kale. Drizzle with balsamic vinegar and season to taste with salt and pepper to taste. Stir to combine and serve.
Notes
Oil-free: to make oil-free, omit the oil on the sweet potatoes, and make sure to line your baking sheet with parchment paper or a non-stick baking mat. When sauteeing the veg, do a water or broth sauté instead.
Quinoa: feel free to sub for your favourite grain, a wild rice mix would be another nice option.
Make-ahead/ meal-prep: this is a great make-ahead meal! The salad can be prepped and stored in the fridge in an air-tight container for up to 5 days.
Balsamic vinegar: feel free to swap out the balsamic vinegar for any salad dressing you like. Vinegaror lemon juice based dressing work best for this. 
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 274kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 370mg | Potassium: 717mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19282IU | Vitamin C: 44mg | Calcium: 105mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan