Name: Warm Kale & Quinoa Salad With Roasted Sweet Potato & Tahini Dressing
Total time: 40 min
Yield: 2
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

Ingredients

Tick off as you go

1large sweet potato, diced
1 tbspolive oil
½ tspground cumin
100gquinoa (dry)
100gkale, de-stemmed and torn
Juice of 1 lemon
2 tbsptahini
1garlic clove, minced
2 tbspwater
Salt and freshly ground black pepper

Method

5 steps

Step 1: 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 or until tender and golden.
Step 2: Meanwhile, cook the quinoa according to package instructions, then fluff with a fork and set aside.
Step 3: 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.
Step 4: 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.
Step 5: 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.

Method

5 steps

Step 1: 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 or until tender and golden.
Step 2: Meanwhile, cook the quinoa according to package instructions, then fluff with a fork and set aside.
Step 3: 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.
Step 4: 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.
Step 5: 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.

Warm Kale & Quinoa Salad With Roasted Sweet Potato & Tahini Dressing

Ingredients

Method

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Warm Kale & Quinoa Salad With Roasted Sweet Potato & Tahini Dressing

Ingredients

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