Vegan Power Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 16 ounce can Chickpeas
  • 1/4 cup Green onion
  • 1 bunch Kale
  • 1 lb Sweet potato

• Condiments

  • 1 Lemon shallot vinaigrette

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic salt
  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Almonds

Found on marlameridith.com

Ingredients

• 1 cup dry quinoa, cook to package directions
• 1 pound sweet potato, cut into 1/2 inch pieces (I leave the skin on)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• one 16 ounce can chickpeas (garbanzo beans), drained & rinsed
• 1 bunch kale, rinsed, ribs removed & torn into easy to eat pieces
• 1 avocado, sliced & tossed with lemon juice
• 1/4 cup sliced green onion
• 1/4 cup slivered almonds (or any nuts you like)
• Lemon Shallot Vinaigrette

Directions

• Roasted Sweet Potatoes: Pre heat oven to 375 degrees F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone baking mat. Toss the pieces of sweet potatoes with olive oil, garlic salt, pepper & smoked paprika. Place them in a single layer on the baking sheet. Bake for a total of 30 minutes, tossing them & rotating the baking sheet at 15 minutes.
• Salad Assembly: Place 2 cups of kale in each bowl. Top with the quinoa, chickpeas, sweet potatoes, avocado, almonds, green onion & vinaigrette. This will make between 2-4 power salad bowls. Evenly distribute the ingredients to suit your needs.
• I prefer this salad with both the quinoa & sweet potatoes still warm. If you like a cold/hot salad store the ingredients in separate containers if not enjoying immediately.