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Vegan Power Salad Bowl

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
1

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
2

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
3

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
4

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

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
1

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
2

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
3

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
4

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

Vegan Power Salad Bowl

~ Marla Meridith

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