Authoradmin

DifficultyBeginner

This Vegan Power Salad Bowl has a stunning combo of roasted sweet potatoes, quinoa, chickpeas, avocado & kale…all dressed with my Lemon Shallot Vinaigrette…

Yields1 Serving

Prep Time10 minsCook Time30 minsTotal Time40 mins

1 cup dry quinoa, cook to package directions

1 pound sweet potato, cut into 1/2 inch pieces (I leave the skin on)

2 tablespoons olive oil

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

one 16 ounce can chickpeas (garbanzo beans), drained & rinsed

1 bunch kale, rinsed, ribs removed & torn into easy to eat pieces

1 avocado, sliced & tossed with lemon juice

1/4 cup sliced green onion

1/4 cup slivered almonds (or any nuts you like)

Lemon Shallot Vinaigrette

2/3 cup extra virgin olive oil

1/4 cup white wine vinegar

juice from 1/2 lemon (1 tablespoon)

2 tablespoons finely minced shallots

2 teaspoons dijon mustard

1 teaspoon dried parsley flakes

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

'--Roasted Sweet Potatoes

Pre heat oven to 375 degrees F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone baking mat. Toss the pieces of sweet potatoes with olive oil, garlic salt, pepper & smoked paprika. Place them in a single layer on the baking sheet. Bake for a total of 30 minutes, tossing them & rotating the baking sheet at 15 minutes.

Salad Assembly

Place 2 cups of kale in each bowl. Top with the quinoa, chickpeas, sweet potatoes, avocado, almonds, green onion & vinaigrette. This will make between 2-4 power salad bowls. Evenly distribute the ingredients to suit your needs.

Notes

I prefer this salad with both the quinoa & sweet potatoes still warm. If you like a cold/hot salad store the ingredients in separate containers if not enjoying immediately.

Lemon Shallot Vinaigrette

Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.

CategoryCourses, Diets, Garbanzo Beans, Gluten Free, Grain Free, Greens, Lunch, Main Ingredients, Occasions, Potluck, Quinoa, Salad, Sweet Potatoes, Vegan, Vegetable, VegetarianCuisineHealthyCooking MethodBaking

Ingredients

1 cup dry quinoa, cook to package directions

1 pound sweet potato, cut into 1/2 inch pieces (I leave the skin on)

2 tablespoons olive oil

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

one 16 ounce can chickpeas (garbanzo beans), drained & rinsed

1 bunch kale, rinsed, ribs removed & torn into easy to eat pieces

1 avocado, sliced & tossed with lemon juice

1/4 cup sliced green onion

1/4 cup slivered almonds (or any nuts you like)

Lemon Shallot Vinaigrette

2/3 cup extra virgin olive oil

1/4 cup white wine vinegar

juice from 1/2 lemon (1 tablespoon)

2 tablespoons finely minced shallots

2 teaspoons dijon mustard

1 teaspoon dried parsley flakes

1 teaspoon garlic salt

1/2 teaspoon ground black pepper

Directions

'--Roasted Sweet Potatoes

Salad Assembly

Notes

I prefer this salad with both the quinoa & sweet potatoes still warm. If you like a cold/hot salad store the ingredients in separate containers if not enjoying immediately.

Lemon Shallot Vinaigrette

Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.

Notes

Vegan Power Salad Bowl

Ingredients Directions

~ Marla Meridith

Name: Vegan Power Salad Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Healthy
Ingredients: 1 cup dry quinoa, cook to package directions; 1 pound sweet potato, cut into 1/2 inch pieces (I leave the skin on); 2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; one 16 ounce can chickpeas (garbanzo beans), drained & rinsed; 1 bunch kale, rinsed, ribs removed & torn into easy to eat pieces; 1 avocado, sliced & tossed with lemon juice; 1/4 cup sliced green onion; 1/4 cup slivered almonds (or any nuts you like); 2/3 cup extra virgin olive oil; 1/4 cup white wine vinegar; juice from 1/2 lemon (1 tablespoon); 2 tablespoons finely minced shallots; 2 teaspoons dijon mustard; 1 teaspoon dried parsley flakes; 1 teaspoon garlic salt; 1/2 teaspoon ground black pepper

Vegan Power Salad Bowl

Ingredients

Directions

Notes

~ Marla Meridith

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