Wonderful!! so excited! But, you make want to add some olive oil to make it more runny. making this ASAP! She just packed a bowl and took off to go write somewhere. Thanks for sharing! Thanks for all the great meals you’ve helped me make! I followed your advice for making fool proof quinoa and was so impressed with the result! This one is a vinaigrette, so it likely isn’t as thick the one you have. Sweet potatoes and kale are the die for combination! And kale. Preheat oven to 425F & line a baking sheet. Had to reply & comment with how it turned out. It should keep well in refrigerated for a few days. Thanks so much Kate! Made this the other night exactly how it was written and we enjoyed it and its a keeper! Our free email newsletter delivers new recipes and special Cookie + Kate updates! Sometimes, I find recipes in said books worth sharing with you all. I just cross-referenced with another recipe and I believe it should be about 3/4 pound total. ★☆ :) just ordered your cookbook. Since September is almost over, I thought I’d better hurry up and make it. It’s the perfect combination! I served it with the dressing on the side because my 8 yr old preferred it without. Thank you, Lydia for sharing. Have a great weekend :-). okay, this recipe is MAGIC! This salad includes all my favorite things. The vinaigrette was to die for! LOVING it! Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. https://jenniferskitchen.com/2016/10/kale-sweet-potato-and-quinoa-salad.html My husband’s family is having an early thanksgiving tomorrow, and as a vegan I wanted to bring something tasty for them to enjoy. I cook fresh, vegetarian recipes. Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Thanks for that. Thanks! Season to taste with sea salt and ground pepper. I made this last night for a few dinner guests, SO AMAZING. Recipe yields 4 medium servings. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Hi Kate, It packs great for lunches, too! I’m so glad you found me, Amy! Hope this helps! I can’t wait to try the recipe with this dressing once I can grocery shop freely again. If you make this roasted sweet potato, kale and quinoa salad, please be sure to leave a comment and star rating below. This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. This is a hit with the pickiest eaters. Oh, I’m so happy you shared this with friends, too! All rights reserved. Which, to be clear, is almost never. ★☆. This is also one of the most requested potluck item for any event I attend. I adjusted the recipe slightly so that it more closely resembled a budda bowl rather than a salad (as I eat kale salads so often!). They inspire me to come up with all sorts of other creations as well as enjoy your originals. This salad is my go-to! A lot of my meals lately have been looking just like this! Once they did, they were begging for the recipe. Kate! I mean, it was basically made for me because it has all my favorite foods. The dressing is amazing. Yup! Cook until they’re turning lightly golden on the edges, stirring frequently, about 5 minutes. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. Guess what they requested for dinner? About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. just wondering since it says vinaigrette…. I'm probably making a big mess in my Kansas City kitchen right now. Leftovers will keep well in the refrigerator, covered, for up to 2 days. I’m glad you appreciate those related recipes. I kept the sunflower seeds out and sprinkled them on top when serving so they don’t get soggy. I’ve really enjoyed several of your recipes so far!! Starting with the kale base, a little pile of quinoa, and a little pile of the roasted sweet potato, and topping it with sunflower seeds. I have been making your meals every night and just received your cookbook in the mail today; I’ve been pouring over it while devouring one of your quinoa salads.

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