Roasted Sweet Potato, Quinoa and Kale Salad

Servings: Serves: 4 servings Source:

Ingredients

2 medium sweet potatoes, peeled and cubed

1 Tbsp olive oil

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. oregano

½ tsp. chipotle chili powder

½ cup uncooked quinoa

½ cup chicken broth (or you could use veggie broth or even just water)

3 cups kale or mixed greens

¼ cup dried cranberries

For the dressing:

1 Tbsp red wine vinegar

1 Tbsp apple cider vinegar

2 Tbsp olive oil

1 tsp. minced shallots

1 Tbsp honey

Directions

Preheat oven to 425 degrees F.

Rinse and peel sweet potatoes, chopping them into ¼ inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.

While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a ½ cup of chicken (or veggie) broth to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.

Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!

Nutrition

Serving Size: 1¼ cups • Calories: 299 • Fat: 11.8 g • Saturated Fat: 1.6 g • Carbs: 43.8 g • Fiber: 6.2 g • Protein: 6.4 g • Sugar: 14.1 g • WW Freestyle Points: 10