A kale and quinoa salad made with roasted sweet potatoes and black beans. Toss in a simple garlic vinaigrette and nutritional yeast for a nutritious, light meal that’s packed with flavor. Start by roasting the sweet potatoes. While the sweet potatoes are roasting, you can prepare the rest of the recipe, which is basically just cooking the quinoa and preparing the sauce. The vinaigrette is a simple mix of oil, lemon juice, apple cider vinegar and garlic. Whisk it all together and toss it with the quinoa, black beans, kale and sweet potatoes. That's it. This kale and quinoa salad is so simple. Everything is done in the time it takes you to roast the sweet potatoes. In other words, it’s done in 30 minutes. Roasted vegetables add so much flavor and the sweet potatoes pair perfectly with kale and black beans. This kale and quinoa salad might be one of your new go-to meals!

Sweet Potato, Kale, and Black Bean Quinoa Salad [Vegan, Gluten-Free]

Advertisement

Cooking Time

30

Advertisement

Ingredients

For the Salad:

  • 1 tablespoon olive oil
  • 1 medium sweet potato, diced
  • 1 cup quinoa, dry
  • 1 can (19oz) black beans, about 1 3/4 cup
  • 3 cups kale, shredded
  • 2 tablespoons nutritional yeast

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, finely grated
  • 1/4 teaspoon salt
Advertisement

Preparation

For the Salad:

  1. Preheat oven to 400°F. Place the diced sweet potato on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt to taste. Roast for 30 minutes or until tender and golden.
  2. Cook the quinoa: In a small saucepan, add the quinoa with 2 cups of water. Bring to a boil over high heat, then simmer over low heat for 15 minutes, covered (or until the water has been absorbed). Fluff with a fork and set aside.

For the Dressing:

  1. In a small bowl or jar, whisk together the dressing ingredients.

To Assemble:

  1. Add the black beans, kale and nutritional yeast to the cooked quinoa. Stir in the dressing and toss to coat evenly.
  2. Serve with the roasted sweet potatoes, warm or cold.
Advertisement
Advertisement