Kale, Sweet Potato, Quinoa, Tahini Salad

Written By: Dr. Anastasia Halldin - healthymamainfo.com | Issue: 2018/01 - Winter

Kale, Sweet Potato, Quinoa, Tahini Salad is a tasty, healthy, vegan, and gluten-free calcium bomb.  Full of this important nutrient, the salad will also supply you with ample doses of protein, iron, magnesium, zinc, Vitamins A and C, which we sometimes don’t get enough of in the winter.  It’s hard to find a healthier lunch.  Sweet potatoes offer a nice warmth to the salad, too.

Ingredients

1 medium Sweet Potato, chopped into small chunks

5 tablespoons Extra Virgin Olive Oil, divided

1 bunch Dinosaur (Lacinato) Kale, stalks removed, leaves finely chopped

1/2 teaspoon Sea Salt

1 medium Avocado, sliced

4 tablespoons Raw Pumpkin Seeds

1/2 cup Tahini Dressing

1 cup Quinoa, cooked according to package’s directions

Instructions

Place Sweet Potato in a small pot, cover with water, and bring to a boil.  Lower the flame and simmer for five minutes or until soft.  Test with a fork.

Drain and put the Sweet Potatoes on a cast iron skillet with 3 tablespoons of olive oil.  Saute for three minutes.

In the meantime, combine the Kale with salt, oil, and vinegar in a large bowl. Using your clean hands, massage the Kale until soft.  Put on a serving plate.

 Top the Kale with Avocado Slices, Pumpkin Seeds, warm Quinoa, and warm Sweet Potato.  Pour tahini dressing over the salad and serve..

Tahini Dressing

Ingredients

1/4 cup Raw Tahini (good quality), a paste made of ground hulled sesame

1/2 Lemon, juice of

1/4 cup Warm Water

Sea Salt and Black Pepper, to taste

Instructions

Combine all ingredients in a cup.  Slowly add the water: If the water is too hot or you put it in too quickly, the sauce may curdle. 

Serve immediately or refrigerate.