Kale Sweet Potato Salad [Vegan]

This warm and fragrant salad combines curly kale, nutty quinoa, and roasted sweet potato in a harmonious blend, elevated by a richly spiced Moroccan-inspired dressing featuring notes of cinnamon, ginger, cumin, and coriander.

Contents

Kale Sweet Potato Salad [Vegan]Vital ingredients required for a scrumptious vegan kale sweet potato salad include? 1. 2 large sweet potatoes, peeled and diced 2. 4 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces 3. 1/4 cup apple cider vinegar 4. 2 tablespoons olive oil 5. 2 cloves garlic, minced 6. 1 teaspoon salt 7. 0.5 teaspoon black pepper Prep an irresistible Vegan Kale Sweet Potato Salad with these simple steps: Wash and dry 4 cups of curly kale, tearing leaves into bite-sized pieces. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Add the torn kale, massaging the dressing into the leaves until they’re evenly coated.Vegan Kale and Sweet Potato Salad Recipe

Kale Sweet Potato Salad [Vegan]

Vital ingredients required for a scrumptious vegan kale sweet potato salad include?

1. 2 large sweet potatoes, peeled and diced
2. 4 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
3. 1/4 cup apple cider vinegar
4. 2 tablespoons olive oil
5. 2 cloves garlic, minced
6. 1 teaspoon salt
7. 0.5 teaspoon black pepper

1 cup quinoa uncooked
2 cups water
4 sweet potatoes (1 lb)
3 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1/2 teaspoon coriander dried
1 can chickpeas (14 fl. oz), drained and rinsed
3 oz chopped kale
1/3 cup goji berries
pinch red pepper flakes
pinch sea salt and pepper to taste

1/4 cup olive oil and 2 tablespoons mayonnaise.
1/4 cup lemon juice
3 tablespoons orange juice
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon sea salt
pinch red pepper flakes

Prep an irresistible Vegan Kale Sweet Potato Salad with these simple steps: Wash and dry 4 cups of curly kale, tearing leaves into bite-sized pieces. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Add the torn kale, massaging the dressing into the leaves until they’re evenly coated.

Combine quinoa and water in a medium-sized saucepan. Bringing the mixture to a rolling boil, subsequently reducing the heat to a gentle simmer, let it cook undisturbed for 12-15 minutes. Carefully fluff the material with a spoon and gently cover it with a clean, absorbent kitchen towel to prevent any further irritation or discomfort. Let cool.
Preheat oven to 400°F. Cube the sweet potatoes into manageable pieces and combine them in a spacious mixing bowl for easy handling. Sprinkle with a drizzle of olive oil, a pinch of flaky sea salt, a hint of warm cinnamon, earthy cumin, and aromatic coriander. Mix to combine.
Position a baking tray with parchment paper and arrange the sweet potatoes in a single layer, taking care not to overcrowd them; if necessary, use multiple trays to accommodate the desired quantity. Roast for approximately 35 minutes, or until the sweet potatoes achieve a golden brown colour and exhibit tender consistency, allowing for effortless puncture by a fork.
In a small bowl, combine the ingredients for the dressing by whisking together olive oil, lemon juice, orange juice, maple syrup, ground cinnamon, fresh ginger, cumin, coriander, flaky sea salt, and fiery red pepper flakes.
Combining the chopped kale, chickpeas, goji berries, quinoa, and roasted sweet potatoes in a large mixing bowl creates a vibrant and nutritious medley of ingredients.
Toss gently with the dressing to ensure a harmonious balance of flavors and textures. Optional: Adjust seasoning with additional red pepper flakes, a pinch of sea salt, and pepper to suit your personal taste preferences.