Sweet Potato, Kale, and Quinoa Salad with Avocado Sauce

Description: A nutrient-packed bowl of quinoa, roasted sweet potatoes, and kale topped with creamy avocado sauce.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Cuisine: american

Ingredients

• 3 cups
• 6 cups
• 6 whole
• 6 tablespoons
• 2 tablespoons
• 1 tablespoons
• 2 teaspoons
• 6 whole
• 6 tablespoons
• 3 whole
• 1 whole
• 1 ½ teaspoons
• ½ teaspoon
• 2 tablespoons
• 3 bags
• 6 tablespoons
• 3 whole
• 1 ½ teaspoons
• 1 cups
• 5 cups
• 1 cup

Instructions

1. Rinse quinoa in a fine-meshed strainer for two minutes under running water.
2. Combine rinsed quinoa and water in medium-sized pot.
3. Bring to a boil, cover, and reduce heat to simmer and cook for 15 minutes.
4. Remove pot from heat and let rest for 5 minutes.
5. Drain excess water, allow to cool, and place in a storage container.
6. Heat oven to 425°F.
7. On a sheet pan, combine sweet potatoes with oil and seasonings.
8. Place sheet pan in oven and cook for 30 minutes.
9. Remove from oven, allow to cool, and place in a storage container.
10. Combine all avocado cream ingredients into a blender and mix until smooth.
11. Whisk together olive oil, lime juice, and salt.
12. In a large bowl, combine kale and whisked mixture.
13. In a small pan over medium heat, toast almonds by stirring frequently until they are aromatic.
14. When prepping meal prep containers or serving, add all except avocado sauce feta into a bowl.
15. Top with avocado cream and feta.

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