Roasted Sweet Potato+ Kale Salad

Name: Roasted Sweet Potato+ Kale Salad
Prep time: 10 min
Cook time: 25 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 3 cups diced sweet potatoes; 3 cups fresh chopped kale; 1/2 small sliced red onion; oil based dressing of your choice; 1 sliced avocado; 1/4 cup quinoa

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

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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.&nbsp;
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.&nbsp;
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!

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Roasted Sweet Potato+ Kale Salad

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