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This colorful Kale Quinoa Sweetpotato Salad is full of nutrition, like plant-based protein, fiber, vitamins and more. Make this chickpea sweetpotato bowl as a weeknight meal or for a night of entertaining.

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I’ve always been a “throw everything into a bowl” person and it will taste good. Especially if you have some roasted veggies, a hearty green, and a grain in there. Enter this kale quinoa sweet potato salad bowl.

I don’t know if it’s the healthy dietitian in me, but I love to add nuts and seeds to any salad recipe – extra fiber, nutrients (like magnesium that helps with so many things in the body!) and texture.

The sunflower seeds also add a nice little crunch to this chickpea sweet potato bowl.

With this kale quinoa sweetpotato salad, we’ve also added roasted chickpeas and broccoli, and it’s just so good.

I love a quinoa salad because you can cater it to the season. Throw berries on in the summer for a fruity quinoa salad, butternut squash on in the fall, and enjoy this apple cranberry quinoa salad in the winter.

This quinoa salad with sweet potato and kale is great for fall and winter.

Why You’ll Love This Kale Quinoa Sweetpotato Salad

• A combination of different textures – This hearty roasted chickpea bowl salad is packed with roasted sweet potatoes, crispy chickpeas, and fluffy quinoa — all tossed with fresh kale, tangy goat cheese, and crunchy sunflower seeds. So much flavor!
• High in plant-based protein and fiber– This quinoa salad with sweet potato and kale is chock-full of fiber for gut health, and protein for satiety. A single serving offers 18 grams of fiber and 22 grams of protein!
• Easy to make ahead – You can prep certain components ahead of time (earlier in the day, night before), or use leftover roasted sweetpotatoes/broccoli for saving time.
• Easy lunch or dinner meal prep – This kale quinoa salad is great for lunch or dinner! An easy way to eat more veggies with this make-ahead lunch, or enjoy as a family together.

Take a Look at The Ingredients

A note about the ingredients:

• Chickpeas – I prefer to use roasted chickpeas, but if you’re short on time or don’t want to do that, rinsed canned chickpeas work well too. If you have the time, BBQ roasted chickpeas are so good!
• Cheese – Use a soft cheese like goat cheese or feta. I’m partial to goat cheese, or even a honey goat cheese. Aldi has a great one that I love!
• Sunflower seeds – I love the subtle crunch of a sunflower seed! However, feel free to use sliced almonds, cashews, pistachios or pumpkin seeds.

This salad goes well with so many dressing options.

I personally love my honey lemon dressing, because it goes with anything, but thinning out hummus, using a balsamic vinaigrette, or even an avocado ranch dressing works great.

Primal Kitchen has many great options that I always have on hand as well.

How to Make a Kale Sweetpotato Bowl with Quinoa

Before you do anything, preheat your oven to 400 degrees.

Rinse and Roast Chickpeas

Then, rinse your chickpeas and lay them out to dry on a large dish towel. You want them as dry as possible!

You can remove any loose skin as they dry.

Cut and Roast Sweetpotatoes and Broccoli

While your chickpeas are drying, cut your sweetpotatoes into cubes and season with olive oil and spices. Place them on a baking sheet and bake for 10 minutes (at 400 degrees).

Then, pull the baking sheet out and add diced broccoli florets.

On a separate baking sheet, add your dried chickpeas without any oil (the drier they are, the crispier they get) and bake for 20-25 minutes, until the chickpeas start to crisp.

Now, you’ll have the sweetpotatoes and broccoli roasting together, and your chickpeas roasting as well.

Cook your Quinoa

Now, get started on your quinoa. Cook your quinoa according to instructions. It should take about 8-10 minutes.

Massage Kale and Combine All Ingredients

While all of your components are cooking and finishing up, massage your kale in a large bowl with olive oil or avocado oil. Massage it until it starts to soften.

Then, as the last component to putting your roasted chickpea bowl together, mix everything together. Add cooked sweetpotatoes, broccoli, diced peppers, chickpeas and quinoa and mix it all together.

Top with sunflower seeds, goat cheese and lemon honey dressing!

Tips From Testing

Here are some tips that I recommend for the best outcome:

• It really helps to make sure your chickpeas are as dry as possible if you’re roasting them. It helps them crisp better, with less moisture. I’ll layer them between two dish towels and keep shaking them, which also helps remove the skin, too! If you have the time and want to remove all of the chickpeas’ skin, that can help them crisp better too, but I find it more of a hassle.
• Spread the chickpeas out if possible. Having more space allows them to crisp more easily as well.
• When massaging your kale, I love using a quality olive oil or avocado oil. Not a cooking one, but more of a tasting one to soften the kale. I also love to add a really fine quality sea salt!
• If making this kale quinoa salad for meal prep, save the dressing in a separate container and add it when you enjoy. That way, your quinoa salad won’t get mushy and bogged down.
• Enjoy this kale quinoa sweetpotato salad warm right after cooking, or chill it for a refreshing roasted sweetpotato chickpea bowl the next day!

Servings 4

Kale Quinoa Sweetpotato Salad

Sarah Schlichter, MPH, RDN

This colorful Kale Quinoa Sweetpotato Salad is full of nutrition, like plant-based protein, fiber, vitamins and more. Make this chickpea sweetpotato bowl as a weeknight meal or for a night of entertaining.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Ingredients  

1x2x3x

• 1 15- oz can chickpeas, rinsed and dried
• 1 medium sweetpotato, diced
• 1 medium head of broccoli
• 1 red pepper, diced
• 1-2 Tbsp olive oil
• 1 Tbsp italian seasoning
• 1 tsp garlic powder
• ½ tsp salt
• ⅛ tsp black pepper
• 1 cup quinoa, uncooked
• 2 bunches of kale
• ¼ cup sunflower seeds
• 1 oz goat cheese
• lemon honey dressing (optional)

Instructions 

1. Preheat oven to 400 degrees
2. Rinse your chickpeas and lay them out to dry on a large dish towel. You want them as dry as possible! Remove any loose skins as they dry.
3. Cut sweetpotatoes into cubes and season with olive oil and spices.
4. While your chickpeas are drying, bake your sweetpotatoes initially for 10 minutes. Then, pull baking sheet out and add diced broccoli florets. Bake for 20-30 more minutes.
5. On a separate baking sheet, add dried chickpeas without cooking oil. Season with salt/pepper if desired. Bake for 20-25 minutes, until chickpeas start to crisp. Spread them out so they aren’t touching.
6. While sweetpotatoes, broccoli and chickpeas are roasting, cook your quinoa, according to instructions.
7. Massage your kale in a large bowl with olive oil or avocado oil and sea salt. Massage until it starts to soften.
8. Once sweetpotatoes broccoli and chickpeas are done baking, add them to a large bowl with diced pepper and quinoa. Mix well.
9. Top with sunflower seeds, goat cheese and lemon honey dressing.

Notes

• It really helps to make sure your chickpeas are as dry as possible before roasting – It helps them crisp better, with less moisture. I’ll layer them between two dish towels and keep shaking them.
• When roasting, spread the chickpeas out as much as possible. Having more space allows them to crisp more easily as well.
• When massaging your kale, I love using a quality olive oil or avocado oil. Not a cooking one, but more of a tasting one to soften the kale. I also love to add a really fine quality sea salt!
• If making this kale quinoa salad for meal prep, save the dressing in a separate container and add it when you enjoy. That way, your quinoa salad won’t get mushy and bogged down.

Nutrition

Serving: 1Calories: 479kcalCarbohydrates: 71gProtein: 22gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 413mgPotassium: 1284mgFiber: 18gSugar: 12gVitamin A: 10576IUVitamin C: 182mgCalcium: 207mgIron: 7mg

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