October 27, 2014

Kale Salad with Quinoa, Sweet Potatoes & Tahini Dressing

The SEA SALT Recipes, Salads, Travel Autumn, camping, chickpeas, fall salad, joshua tree, Kale Salad, Quinoa Salad, sweet potatoes, tahini dressing 5 Comments

When I get home from camping I always crave veggies.

This salad definitely does the trick.

This past weekend we went camping in Joshua Tree with five of the most fun couples you could imagine.

We stayed up late watching shooting stars and drinking Miles’ homebrew.

My friend Maria and I were talking about how camping always makes us crave veggies (although she calls canned green beans her guilty pleasure, so she’s definitely on a different level than me), and that is what inspired me to make this salad.

 

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Kale Salad with Quinoa, Sweet Potatoes & Tahini Dressing

Ingredients:

*Yields a big bowl of salad, enough for about 4 nice sized servings

• 1 cup uncooked quinoa, cooked and still hot
• 6-8 cups roughly chopped kale, stems discarded
• juice of 1 fresh lemon
• EVOO
• 3-4 small sweet potatoes, or 1-2 medium ones, peeled and chopped in to 1/2 inch pieces
• 1 can drained and rinsed chickpeas
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt plus more to taste
• 1/2 tsp fresh ground black pepper plus more to taste
• 1 Tbsp coconut oil, or coconut oil spray (which is what I used)
• 1/4 cup tahini sauce (Found a Trader Joe’s, it already has lemon juice and garlic in it. Otherwise, use regular Tahini and add lemon juice, some finely grated garlic, and S&P)
• 2 Tbsp warm water
• 1/4 cup minced red onion

Directions:

1. Preheat oven to 425.
2. On a baking sheet lined with a Silpat or another nonstick surface, lay out sweet potatoes and chickpeas, and spray with coconut oil spray or drizzle with coconut oil.
3. Add oregano, garlic powder, and S&P.  Toss with hands and put in oven for 15 mins.
4. Turn after 15 mins and roast for 10 more mins.
5. While potatoes are cooking, make Tahini dressing by combining Tahini Sauce with water and stirring until smooth. Set aside.
6. In a large bowl, add kale and top with warm quinoa, lemon juice and a drizzle of EVOO. Let warm quinoa sit on top of kale for about 5 mins to let it wilt a little bit, and then stir to combine.
7. When potatoes and chickpeas are done, remove from oven and pour over kale and quinoa.
8. Season with more S&P if you desire, and add onions.
9. Stir again to combine, and serve in bowls topped with a drizzle of the Tahini Dressing.

Yum