This is my go to salad when I'm craving something nutritious and tasty. For me, a great tasting salad is all about a delicious dressing, drizzled all over my veggies. This dressing is nice and sweet, which really compliments the potato and cranberries.
I've been incorporating sweet potatoes into my diet a lot recently. They're super delicious, really filling and full of wonderful vitamins (mainly A and C). They're thought to help improve skin and generally strengthen the immune system, which are two things I'm aiming for at the moment!
This dish is vegan friendly, but free feel to add in some chicken for those who aren't and are seeking some extra protein!
Ingredients:
150g kale
2 sweet potatoes
1/2 cup of quinoa
1/4 cup of dried cranberries
1 tsp. cayenne pepper
1 tbsp. extra virgin olive oil
Pinch of salt
Dressing:
2 tbsp tamari - gf soy sauce
2 tbsp pure maple syrup
1 tbsp ex v olive oil
Method:
Preheat the oven to 200 degrees.
Chop the sweet potato into cubes and place on a lined baking tray. Season with olive oil, cayenne pepper and salt and oven for 20-30 minutes.
Whilst the potatoes are roasting, prepare the quinoa. Add 2 cups of water into a pan along with the quinoa and simmer for approx. 15 minutes, until soft.
Steam the kale for 5 minutes, until soft and place into a large bowl.
To prepare the dressing, add all of the dressing ingredients into a cup and whisk together with a folk. Place to one side.
Once the quinoa is cooked, drain the excess water and add into the bowl with the kale. Then remove the sweet potatoes from the oven when they're nice a crisp and stir into the bowl.
Sprinkle in the cranberries and drizzle the dressing all over the salad. Mix well before serving.
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