Sweet Potato, Kale, and Quinoa Salad
Beet Hummus and Avocado Crispbread
Ingredients
- 3 sweet potatoes, peeled and cut into 1-inch cubes
- 1 Tbsp olive oil
- ½ tsp salt, divided
- 1½ cups quinoa
- 5 cups chopped kale (thick stems removed)
- ½ cup vegan olive oil vinaigrette
- ½ tsp dried crushed rosemary (or use chopped fresh rosemary)
- 2 cloves garlic, minced
- 1 cup chopped walnuts
- ½ cup crumbled vegan feta cheese
Instructions
- Preheat oven to 450°F. Place a rimmed baking sheet in oven while preheating. Toss potatoes with oil; carefully transfer to hot baking sheet, and sprinkle with ¼ tsp salt.
- Bake potatoes 25 to 30 minutes or until tender, stirring after 15 minutes. Transfer to a large bowl.
- Meanwhile, cook quinoa according to package directions. Stir in kale until slightly wilted. Toss with potatoes.
- Combine vinaigrette, rosemary, garlic, and ¼ tsp salt. Drizzle over quinoa salad; toss. Sprinkle with nuts and cheese.
Side Dish Ingredients
- ½ (8.8-oz) pkg cooked red beets, chopped
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp lemon juice, divided
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 2 avocados, sliced
- 12 slices multigrain crispbread
Side Dish Instructions
- Pulse beets, beans, garlic, oil, 1 Tbsp lemon juice, salt, and cayenne pepper in a food processor until almost smooth.
- Drizzle 1 Tbsp lemon juice over avocados.
- Spread beet mixture over crispbread; top with avocados. If desired, sprinkle with salt and pepper to taste.
- Serve crispbread alongside salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
505
|
279
|
784
|
| Fat (g) | 32 | 14 | 46 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 11 | 9 | 20 |
| Carb (g) | 46 | 33 | 79 |
| Fiber (g) | 7 | 15 | 22 |
| Sodium (mg) | 414 | 470 | 884 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
