“Indulge in a vibrant medley of flavors with our Roasted Sweet Potato, Kale, and Quinoa Salad – a nutritious and delicious fusion that’s perfect for any meal!
“Indulge in a vibrant medley of flavors with our Roasted Sweet Potato, Kale, and Quinoa Salad – a nutritious and delicious fusion that’s perfect for any meal!
2 medium sweet potatoes, peeled and chopped into cubes
2 Tbsp. avocado oil or avocado oil spray
½ cup Ancient Harvest Traditional Quinoa, raw
1 red onion, sliced
2 cloves garlic, minced
2 cups baby kale
2 cups baby spinach
2 tbsp. balsamic vinegar
Preheat oven to 400°F (200°C).
Place sweet potatoes in baking dish and drizzle with 1 Tbsp. oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.
In the meantime, cook your quinoa (boil 1 cup water, and 0.5 cup uncooked quinoa and cook for 15-ish minutes). Once cooked, set aside to cool.
Heat the remaining 1 Tbsp. of oil in a large fry pan over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown. Stir in the kale and the spinach 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 in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and pepper.
