This bowl is a great make-ahead lunch that tastes even better if it sits in the fridge over night. It is full of superfoods but the combination of the flavors and textures is satisfying and delicious when surrounded by this sumptuous balsamic vinaigrette. Kale is healthiest when eaten raw. It has fiber, protein and omega-3’s. Quinoa is gluten free, high in protein and one of the only plant based foods that contains all 9 essential amino acids. Almonds help to maintain healthy cholesterol levels, prevent alzheimer’s, boost energy and immune system and nourish skin. Sweet potatoes are a good source of vitamin C, which helps to fight colds and flu. It also has vitamin D, Iron and Magnesium, which seem to be a common deficiency in many American diets.
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
10 oz bag of washed and chopped Kale
1 small sweet potato chopped into small cubes
1/4 cup dried cranberries
1/4 cup raw almonds chopped
1 cup of dry quinoa cooked according to package instructions
3 oz mild goat cheese (optional)
1 tbsp avocado oil
1 tsp salt
1 tsp ground pepper
Balsamic Vinaigrette
1 tbsp honey
1 tbsp dijon mustard
1 tsp ground pepper
3/4 cup olive oil or avocado oil
1/4 cup balsamic vinegar
Place the chopped sweet potato on a lined baking sheet. Drizzle with 1 tbsp avocado oil and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes. Remove from the oven and allow to cool. Place all of the vinaigrette ingredients into a mason jar with a tight fitting lid and shake until completely combined.
Prepare the quinoa according to package instructions and allow to cool. Place the chopped kale in a bowl, add the dried cranberries, almonds, sweet potato, quinoa and cheese. Pour most of the dressing over the top and toss to combine. Serve immediately or refrigerate for up to 2 days. The hearty leaves of the kale will wilt from the vinaigrette and become even more yummy. Enjoy!
Ditch the Dairy Darling 