Eating Bird Food · by Brittany Mullins★ 4.4 (25)
Roasted Sweet Potato, Kale and Quinoa Salad
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 11%
CARBS 34G57% OF CAL
6G FIBER0G ADDED6G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty quinoa salad with roasted sweet potatoes, kale, and caramelized red onions, dressed with red wine vinegar and thyme. Nutritious and satisfying.
mainamericansalad🍪 sheet pan🥄 saucepan🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium sweet potatoes (chopped into 1-inch cubes)
- 2 Tablespoons avocado or olive oil (divided)
- salt and freshly ground black pepper (to taste)
- 1/2 cup uncooked dry quinoa (rinsed and drained)
- 1 cup water
- 1 red onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 bunch curly kale (de-stemmed and torn into bite-size pieces)
- 2 1/2 Tablespoons red wine vinegar
- 1 teaspoon chopped fresh thyme
- pinch of nutmeg (freshly grated is best but ground will work too)
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 11%
CARBS 34G57% OF CAL
6G FIBER0G ADDED6G INTRINSIC22G OTHER6G TOTAL SUGAR
FAT 9G34% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 251mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 553mg
- Calcium
- 122mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.