Kale Sweet Potato Salad
Ingredients
- 1 cup uncooked quinoa
- 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 dried coriander
- one 14 fl. oz can chickpeas
- 3 ounces chopped kale
- 1/3 cup goji berries
- pinch red pepper flakes
- pinch sea salt and pepper to taste
Spiced moroccan dressing
- 1/4 cup olive oil + 2 tablespoons
- 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
Preparation
In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let cool.
Preheat oven to 200C/400F. Chop sweet potato into small bite-sized cubes and toss in a large mixing bowl. Drizzle with olive oil, sea salt, cinnamon, cumin, and coriander. Mix to combine.
Line baking tray with parchment paper and transfer sweet potatoes onto the tray, ensuring they are not overcrowded. You might need two baking trays for this. Cook for 35 minutes, or until sweet potatoes are golden and you can easily insert a fork into the middle of the cubes.
Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
In a large mixing bowl, combine chopped kale, chickpeas, goji berries, quinoa and sweet potatoes. Pour over the dressing and toss to combine. Optional to add more red pepper flakes, more sea salt and pepper to taste.
Notes
This salad is wholesome and nutritious, making it a perfect starter or side dish for holiday celebrations. It is inspired by Moroccan flavors.
