Food

Sweet Potato, Quinoa, and Kale Salad

Tip

Add a teaspoon of coconut nectar if you like a sweeter dressing.

Sweet Potato, Quinoa, and Kale Salad

goop

Fresh mint and toasted sesame seeds add nice depth to two of our favorite ingredients, sweet potato and kale.

Serves 2

for the salad:

½ large sweet potato

2 tablespoons olive oil

salt to taste

½ bunch curly kale, stems removed, leaves washed and torn

1 cup cooked quinoa

¼ cup mint leaves, roughly torn

for the dressing:

2 tablespoons toasted sesame seeds

⅛ teaspoon ground cumin

zest of and juice of 1 lemon

3 tablespoons olive oil

1 small garlic clove, grated

salt to taste

1. Preheat the oven to 400°F.

2. Peel the sweet potato, cut into 1-inch pieces, and toss with the olive oil, and a large pinch of salt. Place on a parchment-lined baking sheet and roast in the oven for about 20 minutes, or until tender and starting to brown. Remove from the oven and let cool.

3. While the sweet potato cooks, make the dressing. Whisk together the first five ingredients and season to taste with salt.

4. Toss the dressing with the kale, then top with cooled sweet potato, cooked quinoa, and mint leaves.

5. Toss together just before serving and finish with a pinch of flaky salt.

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