Warm Kale Salad
[Vegan]

For the Salad:

1. Preheat oven to 400°F.
2. Peel the sweet potatoes, and cut them into cubes. Toss them with 1 tbsp of coconut oil, smoked paprika, and a little salt and pepper. Spread out into a single layer on a baking tray, and roast for around 35 minutes, until soft in the middle and slightly crispy on the edges.

Make the Creamy Dressing:

1. Blend all ingredients until silky smooth in the blender.
2. Set aside for 10+ minutes, giving the chia seeds time to expand and absorb some of the dressing. You can adjust the consistency by adding more water.
3. The dressing will last in the fridge for up to 5 days.
4. Next, remove the tough stems from the kale, and cut or tore them into bite-size pieces. Place kale in a large bowl and massage with your hands until bright green. Set aside.
5. Heat the remaining 1 tbsp of oil in a large pan, and add minced garlic. Cook over medium heat for a few minutes, then add the massaged kale, cooked quinoa and pecans. Turn off the heat and mix all ingredients well.
6. When the sweet potatoes are ready, add them to the quinoa and kale.

To Serve:

1. Divide amongst bowls, and top with a generous amount of dressing. Serve.