meet brittany Thanks for sharing how you made this what you had on hand! Would you recommend thinning out my store-bought pesto at all – how thin is the dressing in this recipe? I have tried many recipes on your site and they are all delicious and easy to understand. Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. All rights reserved. Hi Laura! Can’t wait. I use oils and seeds/nuts pretty liberally, so I’m trying to think of some recipes that would work for you. Have a great weekend :-). Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. would this be good with delicata squash? I added feta, which was perfect. I’m honestly blown away. This is the salad that convinced my 16 year old daughter that kale is actually really good, and that sweet potatoes are even more delicious than regular white potatoes. just wondering since it says vinaigrette…. That’s wonderful to hear. It should keep well in refrigerated for a few days. Thank you, Susan! So thoughtful! The recipe is actually inspired by my cousin, Brooke. I’ve been adding quinoa to everything lately. , You had me at quinoa and sweet potato. See our, Please let me know how it turned out for you! Your version sounds great, Sophia! I have a jar of pesto left to use up, so I should use around 1/3 cup for the recipe if I use that instead of the dressing you provided & keep the other ingredient amounts the same? I am hoping to make this tonight but wondering… for the 2 medium sweet potatoes, do you mean 3/4 pound total or 3/4 pound each? 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!). I couldn’t find sunflower seeds at the store (I live in NZ) so I bought pine nuts and toasted them. Dana, Oh no! The salad is hearty enough to serve as a main for a light lunch or you could pair it with protein for something more substantial. Kale and quinoa taste so delicious together! Basically everything in this salad looks delish! (Especially the banana bread!) Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Your email address will not be published. Thank you for all your tasty dishes. Add the pecans and parsley just before serving. This is SO good! I have a question…I’m temporarily needing to follow a nonfat diet right now due to a current gallbladder attack. I actually don’t like pesto so I toss the massaged kale with a whole lemon + some olive oil before I add the quinoa & sweet potatoes, and I also don’t let the quinoa cool entirely because when I add it warm it cooks the kale JUST a touch. Your recipes always end up as good as they look online Kate, a very dependable source for yummy meals you are. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Have fun on your trip Kate! It’s a miracle when I remember to bring socks! Delicious! Healthy kale and quinoa power salad with spicy sweet potato, black beans and creamy avocado sauce. I have some basil in my gardent that needs to be used soon. Thank you! Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List! She just packed a bowl and took off to go write somewhere. Let me know what you think! LOVED IT! I think you’d have good luck with this super basic burrito bowl. And kale. Thank you, Susan! Food blogging has its perks. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds. :) Thanks for another lovely recipe Kate! I just cross-referenced with another recipe and I believe it should be about 3/4 pound total. Recipe reprinted with permission from Food52 Vegan, by Gena Hamshaw, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Season to taste with sea salt and ground pepper. We munched on it for lunch and had it as a side with dinner. So, maybe that’s why it took me around 90 minutes to make this? Your site is my go to when looking for my meal prep ideas ! Your email address will not be published. Hit the spot, super satisfying and filling too :). I love to hear that. :). Guess what they requested for dinner? :), Thank you, Perla! Tasty and filling indeed! Note to self: less can be more, especially when an outrageously flavorful pesto-inspired dressing is involved. Yay! This salad was great! This was SO good, I’d like to take a moment to weep over it…. Yes, please! And then it all gets eaten in 8 mintues! I didn’t have the herbs for the dressing so I used a couple of tablespoons of left over pesto from a jar and added the lemon juice and maple syrup per the recipe. Thanks so much for your yummy creativity!! This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. That looks so, so good. Absolutely delicious. Delicious! I got a little inspired and added some raw shredded beet just before I served it and everyone loved the salad. This dish is absolutely delicious–another winner posted by C+K. and the pesto dressing to a friend who is very particular…she had seconds! Love how colorful this salad is.I’m looking forward to trying it. A basil allergy sounds awful. Hi Perla! Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. Sorry. It would be a great light dinner on its own, or a suitable side salad for soups and sandwiches. Wow…. Wonderful!! I am definitely making this again. . He said, “It’s a side dish plus” — high praise from him. I’m glad this was a step-up in his book! I served it with the dressing on the side because my 8 yr old preferred it without. If you’re like me, you can just snack on it straight from the fridge. Thanks! I think that my vegetable soups like this quinoa soup could easily be fat free. I just found you on Instagram since we are trying to eat more plant based and I pinned a ton of recipes. I will put this on the list of must-try items. I just made this for the first time today, and it’s definitely going to be in a steady rotation for my lunches from now on. That’s great to hear! Thanks for taking the time to comment. So I cubed up some cooked chicken from the freezer which I had left over from a soup I made. We have three teenagers – and often have a lot of their friends for dinner, too. Stir in the kale, cooking until wilted, bright green and tender. I’d love a slice of pie. *How to toast your own sunflower seeds: If you only have raw, unsalted sunflower seeds at home (like me), toast them in a small skillet over medium heat with ¼ teaspoon olive oil and a pinch of salt. It will be hard to not eat it all before the dinner tomorrow. Thank you, Lydia for sharing. Gently stir to combine and serve. Thanks for sharing. It’s vegan, gluten-free and perfect for meal prep. Really delicious :). While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Serve the salad at room temperature or cold. Transfer the chopped kale to a large serving bowl. Pesto is one of my favorites — and it’s the perfect touch to an already great recipe! Hi Diane! I also used Kate’s kale pesto since it’s winter and basil is expensive this time of year. I like your idea about subbing butternut squash and/or pepitas too. Thanks for including it in your blog. It won’t be quite as filling as the quinoa adds fiber and protein, but it could work. In a large bowl, massage kale with oil and a pinch of salt set aside. Then I layered it like a budda bowl. Hope you enjoy this salad. This recipe is a winner. I kept the sunflower seeds out and sprinkled them on top when serving so they don’t get soggy. Obviously we all know that this is the time of year where salads are everywhere . I am a giant Ina Garten fan and you are the healthier version of her – keep on keeping’ kate. Thanks for sharing! Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. Thank you, Allison for sharing and for the review. That quinoa salad looks amazing. The flavor combination is delicious! Otherwise, I think you get quicker with time! Do you think it would work out to switch the Quinoa for Cauliflower rice? © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. THANK YOU! I appreciate your review. This is a hit with the pickiest eaters. I'm probably making a big mess in my Kansas City kitchen right now. Thanks for sharing! Leftovers will keep well in the refrigerator, covered, for up to 2 days. Recipe yields 4 medium servings.

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