Roasted Sweet Potato+ Kale Salad
Serves 210 mins prep25 mins cook
You know… iceberg lettuce, croutons, shredded cheese, a few veggies, chicken, and a creamy dressing. Super basic. Nothing exciting. Because of one too many of these salads, I’ve grown to steer clear of anything of the sort. Throughout my plant-based
0 servings
What you need
Instructions
1 Preheat oven to 425. 2 On a baking pan lined with parchment paper, place onions and sweet potatoes on the pan creating a single layer. Sprinkle with a drizzle of olive oil and season as you wish (I used salt and pepper). Cook for 25 minutes, rotating halfway through. 3 Cook the quinoa according to its packaging. 4 While the veggies and quinoa are cooking, begin prepping the kale. Place it in a medium-sized bowl and add 2-3 tbsp of dressing to the bowl. Massage the kale thoroughly with your hands until leaves are soft. 5 Once the sweet potatoes and onions are finished roasting add them to the kale mixture and combine. 6 Top with sliced avocado and additional dressing if desired. Enjoy!View original recipe