kale, sweet potato and quinoa salad

Since enrolling in my course, I found that I am cooking a whole lot more. A few of the lectures I have listened to have prompted this, especially one ran by Joshua Rosenthal about how eating shouldn’t be a 15 step challenge with 30 ingredients. I do agree. Especially when educating people about eating healthy and enticing them into the kitchen, you want something that is fast, delicious and simple! This salad ticks all of those boxes. It’s easy enough to prepare while doing emails which is exactly what happened when I prepared this salad! 

Kale, sweet potato and quinoa salad
Serves 2 – Gluten free, Dairy Free, Vegetarian, Vegan, Refined Sugar Free. 
Note – Cook from the heart. I never really measure anything. I just throw it in, taste and it always turns out. Make sure you cook with love too, it always makes your food taste that little bit sweeter <3 

- 1 large sweet potato
- 1 cup of quinoa (any colour)
- 1/2 bunch of fresh kale
- Tahini
- Apple cider vinegar
- Olive oil
- Coconut oil
- Himalayan salt
- Seeds/nuts – I used tamari roasted seeds, but use any!
* Optional – handful of Loving Earth Red Kale Chips

1. Preheat your oven to 200 degrees celsius and line a tray with baking paper

2. Chop sweet potato and place on a tray, spacing the sweet potato as much as you can. They don’t crisp together when they are all clumped together! Place in oven and cook for approximately 30-45 minutes. This depends on how big you cut the pieces

3. While the potato is cooking, combine 2 cups of water with 1 cup of quinoa and cook until light, fluffy and not crunchy! You might need to add a little more water too but just play pretend and imagine you’re cooking rice! It took me about 15-20 to get nice fluffy quinoa.

4. Rip the kale leaves off the woody midsection. Rip the kale leaves into pieces about the size of a match box. You can either lightly steam, lightly saute in coconut oil (my fav!) or keep raw. Choice is yours!

5. When everything is ready, chuck quinoa, kale, kale chips and sweet potato into a bowl. Mix until combined.

6. Season with apple cider vinegar, about a tablespoon. A good pinch of salt and a small swig of oil.

7. Mix mix mix! Top with some tahini, seeds and enjoy!