I have been falling for this vibrant Sweet Potato Kale Quinoa Bowl lately. Roasted sweet potatoes and fresh kale mingle with protein-packed quinoa in a dish accented by a zingy Dijon dressing featuring honey and lemon. Every bite offers a delightful mix of textures and flavors meant to spark your culinary curiosity.

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I recently discovered a recipe that’s been my go-to for a hearty lunch and I think you’ll love it too. This Roasted Sweet Potato Kale And Quinoa Salad mixes the crunch of kale with the softness of roasted sweet potato and protein rich quinoa.

I used one large sweet potato, peeled and cubed, and a bunch of kale, ribs removed and roughly chopped, which gives it an amazing texture contrast. Tossing the veggies in olive oil, salt and pepper before roasting makes them sing while a zesty dressing of Dijon mustard, honey, extra olive oil and lemon juice totally elevates the dish.

I like to cook quinoa in veggie broth as it adds an extra layer of flavor. This recipe reminds me of some of those classic Quinoa Salad With Sweet Potato ideas you see in kale recipes and salad with sweet potato recipes that are popular nowadays.

Its a fresh twist that’s simple, satisfying and truly flavorful.

Why I Like this Recipe

I really love this recipe because it balances healthy stuff with seriously awesome flavor. First off, I dig how the roasted sweet potatoes, tender kale, and protein-packed quinoa come together to give me a mix of textures and flavors that make every bite interesting.

Also, the mustard-lemon dressing is probably my favorite part – it adds that tangy kick that makes the whole salad pop. I mean, who wouldn’t want a dressing that’s both zesty and a little sweet?

And lastly, I like that it’s super versatile. I can serve it warm or at room temperature and even toss in walnuts and cranberries for extra crunch and sweetness when I feel like switchin things up.

Ingredients

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Roasted sweet potatoes bring natural sweetness, complex carbs, and essential beta-carotene for healthy vision.
Packed with antioxidants, kale provides vitamins K and C and sturdy crunch.
Protein-rich quinoa, a healthy gluten free grain, adds texture and nutty flavor.
The dressing, with olive oil, lemon juice, and Dijon, balances tangy and savory.
Optional walnuts add crunch and healthy fats while cranberries provide bursts of sweet tartness.
Extra olive oil for roasting enhances caramelization and gives a crisp texture.
Veggie broth enriches quinoa taste with additional nutrients and flavor.
Dijon mustard and honey provide a kick of flavor that ties all ingredients together naturally.

Ingredient Quantities

1 large sweet potato, peeled and cubed

1 bunch kale, ribs removed and roughly chopped

1 cup quinoa, rinsed thoroughly

2 cups water or veggie broth

2 tablespoons olive oil (for roasting the sweet potatoes)

Salt and freshly ground pepper, to taste

2 tablespoons Dijon mustard

1 tablespoon honey or maple syrup

3 tablespoons olive oil (for the dressing)

2 tablespoons fresh lemon juice

Extra salt and pepper, to season the dressing

Optional: 1/4 cup chopped walnuts

Optional: 1/4 cup dried cranberries

How to Make this

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1. Preheat your oven to 400°F. Toss the cubed sweet potato in 2 tablespoons of olive oil, add a bit of salt and pepper, and roast on a baking sheet for about 20-25 minutes until tender.

2. While the sweet potatoes are roasting, put the rinsed quinoa in a saucepan with 2 cups of water or veggie broth, bring it to a boil, then lower the heat, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

3. Meanwhile, remove the ribs from your kale, roughly chop it, and place it in a large bowl. Sprinkle a pinch of salt and massage the kale with your hands for a couple of minutes to soften it up.

4. In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey or maple syrup, 3 tablespoons olive oil, and 2 tablespoons fresh lemon juice. Then season the dressing with extra salt and pepper to taste.

5. When the quinoa is done, fluff it with a fork, and add it to the bowl with the massaged kale.

6. Once the sweet potatoes are roasted, add them to the bowl with the kale and quinoa.

7. Pour the Dijon dressing over the mix and toss everything together until the salad is evenly coated.

8. If you’re using them, mix in 1/4 cup chopped walnuts and 1/4 cup dried cranberries for extra crunch and sweetness.

9. Taste the salad and adjust the seasoning with more salt and pepper if needed.

10. Serve this healthy salad warm or at room temperature and enjoy your delicious meal!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet
3. Saucepan with a lid (for cooking the quinoa)
4. Large mixing bowl (for massaging the kale and tossing the salad)
5. Small bowl (for whisking together the Dijon dressing)
6. Whisk (for mixing the dressing ingredients)
7. Fork (to fluff the cooked quinoa)
8. Knife and cutting board (for roughly chopping the kale and any other ingredients like walnuts)
9. Measuring cups and spoons (for accurate ingredient measurements)

FAQ

Can I use water instead of veggie broth?

Yes, you can totally use water if you dont have veggie broth, but using broth gives an extra boost of flavour.

How can I make sure the kale isnt too tough?

Try massaging the kale with a little bit of olive oil and salt before adding it to the salad. It softens up and makes it taste better.

Can this salad be made vegan?

Yep, just swap the honey with maple syrup and you're all set for a vegan version.

How long can I store the leftovers?

You can keep it in the fridge for about 3 days. Its best eaten fresh but the leftovers are still good in the next couple days.

What if i dont have walnuts or cranberries?

No worries, those ingredients are optional. Feel free to leave em out or replace with other nuts or dried fruits you have.

Roasted Sweet Potato Kale And Quinoa Salad Recipe Substitutions and Variations

Sweet Potato: You can use butternut squash or even regular potato in a pinch. Both give a nice, soft texture after roasting.
Kale: If you dont have kale, try using spinach or Swiss chard. They work well and still add that healthy vibe.
Quinoa: If quinoa’s hard to find, substitute with couscous or bulgur wheat. They’ll still soak up the dressing nicely.
Olive Oil (for roasting): Avocado oil is a good alternative, offering a slightly different flavor but the same roasting benefits.
Dijon Mustard: You might use yellow mustard if you dont have Dijon. Its a bit milder but works just fine in the dressing.

Pro Tips

1. When you rinse the quinoa, be sure you rinse it really well because if you dont, it can have a bitter taste that ruins the flavor of the salad.
2. The kale needs to be massaged with salt for a couple minutes to really soften it up, so don’t be tempted to skip that step even if you’re in a hurry, its key to a great texture.
3. Keep a careful eye on the sweet potatoes while they’re in the oven because if they overcook, they might get too crisp and lose that tender bite this dish needs.
4. Try using veggie broth instead of water for cooking the quinoa sometimes; it adds extra flavor and makes the dish a bit more savory.