Sweet Potato & Kale Quinoa Salad
Roasted sweet potatoes, crispy chickpeas, kale, and a creamy maple tahini dressing come together in this healthy quinoa salad that's perfect for fall! Vegan & gluten-free.
Ingredients
Roasted Veggies
Salad
- ½ cup dry quinoa
- 3-4 stalks curly kale
- 1 tablespoon olive oil
- ¼ cup vegan feta
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
Maple tahini dressing
- ¼ cup tahini, runny
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat & Prep: Preheat the oven to 425°F. Peel and cut the sweet potatoes into 2" cubes. Rinse and drain the chickpeas.
- Roast the Sweet Potatoes & Chickpeas: Add them both to a mixing bowl and toss with olive oil, salt, pepper, garlic powder, onion powder, and cinnamon. Spread onto a parchment-lined baking sheet and roast for 30–35 minutes, tossing halfway through, until golden and crispy.
- Cook the Quinoa: While the veggies roast, cook the quinoa according to package instructions (it's usually ½ cup quinoa with 1 cup water).
- Massage the Kale: Chop the kale into bite-sized pieces, then add to a large bowl with a drizzle of olive oil and a pinch of salt. Use your hands to massage the kale for 1–2 minutes until the leaves soften and turn a deeper green (this makes them tender and reduces bitterness).
- Make the Maple Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, water, salt, and black pepper until creamy. Add more water, 1 tablespoon at a time, to thin if needed.
- Assemble the Salad: Once ready to serve, layer the quinoa and kale as the base, then add the roasted sweet potatoes and crispy chickpeas. Sprinkle with vegan feta, dried cranberries, and pumpkin seeds. Toss with the maple tahini dressing until everything is coated. Serve immediately, or chill in the fridge for a few hours — it’s delicious both warm and cold!
- Serve: Enjoy immediately or chill in the fridge for a few hours. It’s delicious both warm and cold!
Notes
- Massage the kale: This step is key! Massaging the kale for just a minute or two will soften the leaves and remove that bitter flavor.
- Enjoy it warm or cold: This salad is cozy when served warm, but just as delicious chilled the next day. The flavors will deepen as it sits in the fridge...yummm!
- Meal prep tips: You can prep most of the ingredients ahead of time. Roast the sweet potatoes and chickpeas, cook the quinoa, massage the kale, and make the dressing. Keep everything in separate containers, then toss together just before serving!
Calories: 518kcal, Carbohydrates: 69g, Protein: 16g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 5mg, Sodium: 1032mg, Potassium: 804mg, Fiber: 11g, Sugar: 17g, Vitamin A: 16139IU, Vitamin C: 4mg, Calcium: 125mg, Iron: 4mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
