25 minutes
Free of: Gluten, dairy, soy, corn, egg
40 minutes
4 servings
Salad:
10 oz bag kale
2 Tbsp good quality extra virgin olive oil
2 cups quinoa
1/2 red onion, thinly sliced in half moon shape
15 oz can chickpeas, drained and rinsed
1/2 tsp grape seed oil
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
2 cups sweet potato, cubed
1/2 tsp ground cumin
salt and pepper, to taste
Maple Tahini Dressing:
1/2 cup tahini
1/4 cup water
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar
salt and pepper, to taste
Place chopped kale into a large bowl; add 2 Tbsp oil and a pinch of salt. Massage the kale for about 1 minute and set aside until ready to use.
Cook quinoa according to directions on package.
Place onions in shallow bowl and squeeze juice of 1 lemon over them to marinate until salad is ready to compose. Set aside.
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Toss chickpeas in a bowl, with grape seed oil, and season to taste with salt, garlic, paprika, and cayenne pepper, if using. Spread on one baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
Toss the sweet potatoes with a drizzle of grape seed oil, a few pinches of salt and pepper, and ground cumin. Roast on second baking sheet until golden brown, 25 to 35 minutes.
Place all maple tahini dressing ingredients into a bowl and whisk until combined.
Add quinoa, sweet potatoes, roasted chickpeas, and strained, marinated onions (reserving liquid to use as part of another salad dressing, if you’d like) into bowl of kale. Add dressing to the salad, and enjoy!