Name: Sweet Potato, Kale & Quinoa Salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 170 g quinoa; 475 ml water; 1 kg sweet potatoes; 3 tablespoons olive oil; ½ teaspoon fine sea salt; ¼ teaspoon cinnamon; ¼ teaspoon cumin; ½ teaspoon dried coriander; 45 g chopped kale; 400 g can chickpeas, (drained and rinsed); 30 g goji berries; 90 ml olive oil (, plus 2 tablespoons); 60 ml fresh lemon juice; 3 tablespoons fresh orange juice; 1 tablespoon pure maple syrup; ½ teaspoon cinnamon; ½ teaspoon ginger; ½ teaspoon cumin; ½ teaspoon dried coriander; ¼ teaspoon fine sea salt; Pinch of red chilli flakes

Sweet Potato, Kale & Quinoa Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

1 5

What you'll need

For the Salad:

170 g quinoa
475 ml water
1 kg sweet potatoes
3 tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon cinnamon
¼ teaspoon cumin
½ teaspoon dried coriander
45 g chopped kale
400 g can chickpeas, drained and rinsed
30 g goji berries

For the Spiced Moroccan Dressing:

90 ml olive oil , plus 2 tablespoons
60 ml fresh lemon juice
3 tablespoons fresh orange juice
1 tablespoon pure maple syrup
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cumin
½ teaspoon dried coriander
¼ teaspoon fine sea salt
Pinch of red chilli flakes

Method:

In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let cool.
Preheat the oven to 200°c. Chop the sweet potatoes into small bite-sized cubes and toss in a large mixing bowl with olive oil, salt, cinnamon, cumin, and coriander. Mix to combine.
Line a baking tray with parchment paper and transfer sweet potatoes onto a tray, ensuring they are not overcrowded. You might need two baking trays for this. Cook for 35 minutes, or until sweet potatoes are golden and you can easily insert a fork into the middle of the cubes.
Prepare the dressing in a small bowl by whisking together all the dressing ingredients.
In a large mixing bowl, combine chopped kale, chickpeas, goji berries, quinoa, and sweet potatoes. Pour the dressing over the top and toss to combine. If desired, add red chilli flakes, salt, and pepper, to taste.

Nutrition

N/A

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