Meatless Meal
Sweet Potato, Kale, and Quinoa Salad
Fresh Orange Salad
Wine Recommendation
Liquid Light Sauvignon Blanc
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
- 2 cloves garlic, minced
- ½ tsp salt
- 1 (8-oz) pkg crumbled feta cheese
- 1 cup walnuts
Instructions
- Preheat oven to 450°F. Place a rimmed baking sheet in oven while preheating. Toss potatoes with 1 Tbsp oil; carefully transfer to hot baking sheet.
- 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, and salt. Drizzle over quinoa salad; toss. Sprinkle with cheese and nuts.
Side Dish Ingredients
- 4 large oranges, peeled
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 tsp lemon zest
- 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 zest, and lemon juice to orange juice in bowl; add orange slices, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
501
|
103
|
604
|
| Fat (g) | 36 | 5 | 41 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 8 | 1 | 9 |
| Carb (g) | 36 | 16 | 52 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 519 | 0 | 519 |
| T. Sugs (g) | 5 | 14 | 19 |
| A. Sugs (g) | 2 | 6 | 8 |
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
