Kale, Quinoa & Roasted Sweet Potato Salad
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Rating: 3.48
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Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 2 People
Prep Time
20 Minutes
Cooking Time
30 Minutes
People 2
EASY to make with only 7 ingredients makes a great and delicious side dish or even a quick snack any time of the day. This is also a meal for all vegetarians and vegans out there and very healthy, making it the perfect meal for those looking to eat healthy and reduce their cholesterol.


  • 1 pinch salt and pepper
  • 2 tbs olive oil
  • 1/2 cup white quinoa
  • small handful kale leaves (chiffonaded and massaged with a little oil to soften)
  • 2 large tomatoes (deseeded and chopped into chunks)
  • 1/2 small sweet potato (peeled and chopped into chunks)
  • Quick Lime Dressing
  • 1 tbs olive oil
  • 3 tsp lime juice
  • 1 pinch sea salt
  • 1 pinch caster sugar
  • 1 tsp tumeric powder
  1. Preheat oven to 190C (170C fan forced) and line a baking tray with baking paper - whilst you chop your veggies.
  2. Place sweet potato on the tray and mix with some salt and pepper and the olive oil. Place in the oven to roast (about 15 minutes depending on the veggie size)
  3. When the sweet potato is soft (but still a few minutes away from roasted) place the tomato on the tray to roast for a further 5 minutes.
  4. Once roasted take veggies out of the oven to cool.
  5. Rinse the quinoa in a strainer under running water until clear.
  6. Place quinoa and and about 1 1/2 cups of water in a saucepan and bring to a rolling boil. Cook quinoa until soft (about 10 minutes)
  7. Transfer quinoa to a strainer and rinse under warm-cold water. Place in salad bowl with cooled roasted vegetables and chiffonaded kale. Mix with dressing (see below)
Quick Lime Dressing
  1. Shake (or stir) all dressing ingredients together.

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