Kale, Sweet Potato, Quinoa, Tahini Salad is a tasty, healthy, vegan, and gluten-free calcium bomb. Full of this important nutrient, the salad will also supply you with ample doses of protein, iron, magnesium, zinc, Vitamins A and C, which we sometimes don’t get enough of in the winter. It’s hard to find a healthier lunch. Sweet potatoes offer a nice warmth to the salad, too.
Ingredients
1 medium Sweet Potato, chopped into small chunks
5 tablespoons Extra Virgin Olive Oil, divided
1 bunch Dinosaur (Lacinato) Kale, stalks removed, leaves finely chopped
1/2 teaspoon Sea Salt
1 medium Avocado, sliced
4 tablespoons Raw Pumpkin Seeds
1/2 cup Tahini Dressing
1 cup Quinoa, cooked according to package’s directions
Instructions
Place Sweet Potato in a small pot, cover with water, and bring to a boil. Lower the flame and simmer for five minutes or until soft. Test with a fork.
Drain and put the Sweet Potatoes on a cast iron skillet with 3 tablespoons of olive oil. Saute for three minutes.
In the meantime, combine the Kale with salt, oil, and vinegar in a large bowl. Using your clean hands, massage the Kale until soft. Put on a serving plate.
Top the Kale with Avocado Slices, Pumpkin Seeds, warm Quinoa, and warm Sweet Potato. Pour tahini dressing over the salad and serve..
Tahini Dressing
Ingredients
1/4 cup Raw Tahini (good quality), a paste made of ground hulled sesame
1/2 Lemon, juice of
1/4 cup Warm Water
Sea Salt and Black Pepper, to taste
Instructions
Combine all ingredients in a cup. Slowly add the water: If the water is too hot or you put it in too quickly, the sauce may curdle.
Serve immediately or refrigerate.
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