vegan sweet potato kale salad

This recipe is perfect to prep ahead and bring to a pot luck, barbeque or family gathering. You can also make this salad and have it for lunches for the week. The sweet vinegarette absorbs into the quinoa and roasted sweet potatoes and gives the best, light flavor without being too overpowering. Gluten free and vegan. Delicious!

Ingredients

1 orange sweet potato, peeled and cubed into bite sized pieces

1 purple sweet potato, peeled and cubed into bite sized pieces

1 cup quinoa

2 1/2 cups water

1 bunch dinosaur kale, de-stemmed and chopped

1/4 cup cilantro, chopped finely

1/4 cup parsley, chopped finely

1/2 cup dried cranberries

1/2 cup chopped glazed pecans

1/4 cup chopped raw pecan

1/2 cup shelled roasted pumpkin seeds

6 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1/8 teaspoon each of ground cinnamon, ground cumin, ground cayenne

Salt and pepper, to taste

Instructions

Preheat oven to 400 degrees.

Toss sweet potato in 2 tablespoons olive oil, salt and pepper.

Place potato on parchment lined pan and roast for 35-45 minutes, until edges are golden.

While potato is roasting, add quinoa and water into a pot, bring to a boil, turn down to low and cook til all liquid absorbs.

In a small mason jar, add remaining olive oil, lime juice, vinegar, syrup and seasonings. Shake well to combine and refrigerate til you are ready to serve.

You can store cooked ingredients in separate containers until you’re ready to prepare/transport.

Once you want to prepare the salad, massage a couple tablespoons of dressing into the kale, to soften.

Toss remaining dressing into potato and quinoa, mix together well.

Add kale, cilantro, parsley, pecans, seeds and cranberries, toss well.

Can be stored for up to 7 days in the fridge. May also be served warm, cold or room temp.