Warm Kale & Quinoa Salad With Roasted Sweet Potato & Tahini Dressing
"This hearty, warming salad combines sweet potato with quinoa to provide a steady release of energy and a source of complete protein. Kale is an excellent source of vitamin K to support bones and healthy blood clotting, and adds detoxifying compounds to support healthy hormones. The creamy lemon and tahini dressing contains essential vitamins and minerals to support overall health, and the cumin provides anti-inflammatory support," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Vegan
Vegetarian
Gluten-Free
Dairy-Free
Ingredients
- 1 large sweet potato, diced
- 1 tbsp olive oil
- ½ tsp ground cumin
- 100g quinoa (dry)
- 100g kale, de-stemmed and torn
- Juice of 1 lemon
- 2 tbsp tahini
- 1 garlic clove, minced
- 2 tbsp water
- Salt and freshly ground black pepper
Method
- Preheat the oven to 200°C (fan 180°C). Toss the diced sweet potato with olive oil, cumin and a pinch of salt. Roast for 25 minutes or until tender and golden.
- Meanwhile, cook the quinoa according to package instructions, then fluff with a fork and set aside.
- Massage the kale with half the lemon juice and a pinch of salt until it softens and darkens in colour—this makes it more tender and easier to digest.
- In a small bowl, whisk together the tahini, remaining lemon juice, minced garlic, water, salt and freshly ground black pepper until smooth and creamy. Add a little more water if needed to reach your desired consistency.
- Combine the roasted sweet potato, cooked quinoa and massaged kale in a large bowl. Drizzle with the tahini dressing and toss gently to coat. Serve warm or at room temperature.
