Vegan Power Salad Bowl

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.

Print Options:

Vegan Power Salad Bowl