Southwestern Kale Power Salad
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 183.7
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 469.2 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 6.5 g
- Protein: 7.1 g
View full nutritional breakdown of Southwestern Kale Power Salad calories by ingredient
Introduction
Adapted from https://cookieandkate.com/southwestern-kale-power-salad/ Adapted from https://cookieandkate.com/southwestern-kal
e-power-salad/
Number of Servings: 23
Ingredients
-
2 cups Quinoa
16 oz Kale
2 tbsp Extra Virgin Olive Oil
2 limes
54 oz Sweet potato, cubed
4 tsp Cumin
2 tsp Paprika
3 tsp Salt
4.5 cup Black Beans
0.5 cup Pepitas
Tips
I topped the salad with a tablespoon of Bolthouse Farms Avocado Green Goddess Yogurt Dressing (not included in calories).
Directions
To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
To cook the sweet potatoes: place in bag, add 1 Tbsp Olive oil and all of the cumin, paprika, and salt. Shake well. Place in roasting pan and oven roast at 450 degrees for 45 minutes stirring halfway through. Set aside to cool.
To prepare the kale: Transfer the kale to a large non-stick pot. Mix together the juice of 2 limes and 1 Tbsp Olive oil. Pour over kale, mix, and steam kale.
To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
Drain and rinse the black beans. Mix the black beans with the quinoa, sweet potatoes, kale, and pepitas.
Serving Size: 23 1-cup servings
Number of Servings: 23
Recipe submitted by SparkPeople user MICRONERDCHICK.
To cook the sweet potatoes: place in bag, add 1 Tbsp Olive oil and all of the cumin, paprika, and salt. Shake well. Place in roasting pan and oven roast at 450 degrees for 45 minutes stirring halfway through. Set aside to cool.
To prepare the kale: Transfer the kale to a large non-stick pot. Mix together the juice of 2 limes and 1 Tbsp Olive oil. Pour over kale, mix, and steam kale.
To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
Drain and rinse the black beans. Mix the black beans with the quinoa, sweet potatoes, kale, and pepitas.
Serving Size: 23 1-cup servings
Number of Servings: 23
Recipe submitted by SparkPeople user MICRONERDCHICK.