If you are looking for a nutrient-dense power bowl that satisfies savory cravings, this Heart Healthy Kale Sweet Potato and Quinoa Salad is the perfect answer. Packed with plant-based protein and fiber, this vibrant dish brings together tender cubes of roasted sweet potato, fluffy quinoa, and hardy kale leaves, all tossed in a fragrant ginger-soy dressing.
For more delicious dishes using one of our favorite root vegetables, enjoy exploring all of our healthy sweet potato recipes!
This salad combines three powerhouse ingredients to create a complete, balanced meal in one bowl. The quinoa provides essential amino acids, while the sweet potatoes and kale offer a double dose of fiber and antioxidants. The dressing uses fresh ginger, which adds anti-inflammatory benefits without relying on heavy creams or excess sodium.
Yes! This combination is a nutritional powerhouse. The quinoa provides protein while the sweet potatoes offer complex carbs and vitamins, making for a very balanced and filling meal.
Yes, sweet potatoes must be cooked until tender before eating. In this recipe, they are sautéed until soft, but roasting or air frying works equally well.
Absolutely. Kale is a hardy green that holds up well to dressing without getting slimy quickly, unlike lettuce. It’s perfect for meal prep lunches.
It is naturally gluten-free as long as you use a gluten-free Tamari or coconut aminos instead of traditional soy sauce (which often contains wheat).
Peeling is optional. The skin contains extra fiber and nutrients, but for a smoother texture in a salad, many people prefer them peeled. If leaving the skin on, scrub them thoroughly.
These nutrient-packed grain and veggie bowls are perfect for meal prep or a quick weeknight dinner. Loaded with fiber and complete protein, they offer a satisfying, balanced meal in a single dish.
If you love the natural sweetness and health benefits of this superfood, try these other delicious sweet potato recipes. From refreshing salads to twice-baked comfort food, there are plenty of ways to enjoy this vitamin-rich root vegetable.
Recipe yields 8 servings
In a small saucepan, combine 2 cups water and quinoa and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
In a large saucepan, heat the oil over medium heat. Add the garlic and sauté until fragrant. Add the sweet potatoes and cook, tossing occasionally, until softened, 5 to 6 minutes.
Add the kale, broth, soy sauce, ginger, salt and black pepper to taste. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve the vegetables over the quinoa.
This salad is hearty enough to stand alone as a light lunch or dinner, but it also pairs beautifully as a side dish.
If you don't have quinoa, brown rice, farro, or barley are excellent whole-grain alternatives. For a lower-carb option, try cauliflower rice.
Swiss chard or spinach work well. Spinach will wilt much faster, so add it at the very end.
To keep this recipe 100% gluten-free, use Tamari or coconut aminos. Coconut aminos will add a slightly sweeter, milder flavor profile.
If fresh ginger isn't available, use ¼ teaspoon of ground ginger, though fresh offers the best "zing."