01. Salads That Don’t Suck

Sweet Potato, Quinoa, and Kale Salad

Love this salad! Add this to the list of salads that don’t suck! I am starting a new series of my favorite salads. Salads don’t have to be boring and unappetizing, I will be sharing a few tips and tricks to make them taste amazing!

After Mexico, we have been on the health & wellness train. Just after a few days of clean eating, I feel great and ready to take the year. I like to go back to my basics after a fun trip:

  1. Hot water with lemon in the morning
  2. A shot of apple cider vinegar in the morning
  3. Smoothies for breakfast
  4. Plant-based eating
  5. Low sugar intake
  6. 6 days a week of working out
  7. The list could go on and on, but these are the main daily wellness things I do to feel “normal.”

for the salad:

1 large sweet potato

2 tablespoons avocado oil

sea salt to taste

1 bunch curly kale, stems removed, leaves washed and torn

1 cup cooked quinoa

1 avocado

1/2 tablespoon coconut oil

2 tablespoons hemp seeds

for the dressing:

⅛ teaspoon ground cumin

zest of and juice of 1 lemon

3 tablespoons avocado oil

1 small garlic clove, grated

salt to taste

1. Preheat the oven to 400°F.

2. Cut into 1-inch pieces (I like to microwave mine for a few minutes to soften, make sure to put a few cuts into it), and toss with the avocado oil, and a large pinch of salt & pepper. Place on a parchment-lined baking sheet and roast in the oven for about 20 minutes, or until tender and starting to brown. Remove from the oven and let cool.

3. While the sweet potato cooks, make the dressing. Whisk together the first five ingredients and season to taste with salt.

4. Heat a medium size pan to med-high heat. Add coconut oil so it melts and covers the whole pan. Add 1/2 of the kale, move around with tongs, sprinkle with sea salt. Let the kale sit until crispy. See CRISPY KALE recipe HERE

5. Toss the dressing with the cooked kale and raw kale, then top with sweet potato, cooked quinoa, hemp seeds and avocado.

5. Toss together just before serving and finish with a pinch of flaky salt.

Bon appetite!