Kale And Sweet Potato Salad With Honey Lime Dressing Recipes

Steps:

• Preheat the oven to 375°F (190°C).
• Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
• In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
• Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
• In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
• In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
• Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
• Serve with more dressing if desired.
• Enjoy!

Steps:

• While the sweet potatoes are roasting, add quinoa and 2/3 cup water to a medium saucepan and bring to a boil. Reduce heat to low, cover and cook for 12 to 15 minutes until quinoa is tender. Whisk together the lime juice, olive oil, honey, garlic clove and jalapeno pepper. If serving immediately, toss together the kale, roasted sweet potato, black beans, quinoa and feta, then drizzle with honey-lime dressing. Divide among four plates and serve. If packing for later, refrigerate the sweet potatoes, kale, black beans, cooked quinoa and crumbled feta in separate containers. Assemble as needed for a quick and healthy meal! Per serving: Calories 454,