Sweet Potato, Kale, and Quinoa Salad with Avocado Sauce

Prep Time: 60 minutes

Yield: 10

Ingredients

• 3 cups quinoa
• 6 cups water
• 6 whole sweet potatoes, cut into 1/4-inch cubes
• 6 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 tablespoons paprika
• 2 teaspoons salt
• 6 whole avocados, sliced
• 6 tablespoons olive oil
• 3 whole jalapenos, deseeded and chopped
• 1 whole cilantro bunch
• 1 ½ teaspoons ground coriander
• ½ teaspoon salt
• 2 tablespoons lime juice
• 3 bags kale, chopped
• 6 tablespoons olive oil
• 3 whole limes, juiced
• 1 ½ teaspoons salt
• 1 cups almonds
• 5 cups black beans, cooked and rinsed
• 1 cup feta

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.

Related Recipes

• Chocolate Chip Cookies
• Coconut Egg Curry
• Vegetable Sweet Corn Soup

Log in to leave a review or comment.