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King’s Kale Salad

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Roasted Sweet Potato Kale Quinoa Salad - Adventist diet

 2 medium sweet potatoes, chopped into cubes
 2 tbsp olive oil
 ½ cup (85g) quinoa, uncooked
 1 red onion, cut into wedges
 2 cloves garlic, minced
 1 bunch curly kale, de-stemmed and torn into piecesbunch curly kale, de-stemmed and torn into pieces
 2 tbsp lemon juice
 1 tsp thyme
1

Preheat oven to 400°F (200°C)

2

Place sweet potatoes in baking dish and drizzle with 1tbsp. oil. Season to taste with salt. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.

3

In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool

4

Meanwhile, heat the remaining 1 tbsp. of oil in a large skillet over medium heat. Cook the onion and garlic, for
about 10 minutes, until golden brown

5

Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

6

Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with
lemon juice and season to taste with salt. Stir to combine and serve

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories224
% Daily Value *
Total Fat 8g11%
Total Carbohydrate 33g12%
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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