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kale quinoa sweet potato salad ingredients in large bowl with peppers and chickpeas
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
Cook Time 30 minutes

Ingredients  

  • 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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