Warm Kale & Quinoa Salad with Roasted Sweet Potato and Tahini Dressing
This hearty salad proves that warm bowls can be just as fresh and vibrant as their chilled counterparts. Packed with beta-carotene from roasted sweet potato, vitamin C from kale, and protein from quinoa, it’s a satisfying, nutrient-dense dish finished with a creamy, zesty tahini dressing.
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.
