60 minutes
A hearty and healthy salad featuring roasted sweet potatoes, quinoa, kale, and a homemade pesto vinaigrette.
Sweet Potatoes, peeled and diced into ½-inch pieces
0 oz
0.25 fluid ounces
to taste
to taste
Quinoa, rinsed
0 oz
0.25 fluid ounces
Curly Kale, stemmed and finely chopped
0 oz
Sunflower Seeds, roasted, salted
0 oz
Fresh Basil, thinly sliced
0 oz
Lemon Juice, freshly squeezed
0.25 fluid ounces
Garlic, minced
cloves
teaspoons
1. Roast Sweet Potatoes
Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and browned. Let them cool slightly.
2. Cook Quinoa
Rinse the quinoa under cold water and bring 2 cups of vegetable broth to a boil in a saucepan. Add quinoa, reduce to a simmer, cover, and cook for 20 minutes until fluffy and broth is absorbed. Fluff with a fork and cool.
3. Prepare Pesto Vinaigrette
In a blender or food processor, combine basil leaves, parsley leaves, ½ cup olive oil, lemon juice, garlic, agave nectar, salt, and pepper. Process until smooth.
4. Assemble Salad
In a large bowl, combine roasted sweet potatoes, cooked quinoa, chopped kale, sunflower seeds, and sliced basil. Drizzle with about ⅓ cup of the pesto vinaigrette and gently stir to combine. Season to taste.
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