Meatless Meal
Sweet Potato, Kale, and Quinoa Salad
Fresh Orange Salad
Ingredients
- 2 organic sweet potatoes, peeled and cut into 1-inch cubes
- 5 Tbsp olive oil, divided
- 1 cup quinoa
- 2 cups chopped kale (thick stems removed)
- 3 Tbsp lemon juice
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- ½ tsp dried crushed rosemary (or use chopped fresh rosemary)
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 450°F. Place a large baking sheet in oven while preheating. Toss potatoes with 1 Tbsp oil; carefully transfer to hot pan.
- Bake potatoes 25 to 30 minutes or until tender, stirring after 20 minutes. Transfer to a large bowl.
- Meanwhile, cook quinoa according to package directions. Stir in kale until slightly wilted. Toss with potatoes.
- Combine ¼ cup oil, lemon juice, vinegar, mustard, rosemary, garlic, salt, and pepper. Drizzle over quinoa salad; toss.
Side Dish Ingredients
- 4 large oranges, peeled
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp grated lemon rind
- 2 Tbsp lemon juice
Side Dish Instructions
- Cut oranges crosswise into ¼-inch-thick rounds over a small bowl to collect juices; set slices aside.
- Add oil, honey, lemon rind, and lemon juice to orange juice in bowl; add orange slices, and toss.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
