Ensalada de boniato asado, kale y quinoa
By: Agi Kaja
Roasted Sweet Potato, Kale & Quinoa Salad
Receta de Whole Food Earth®
Ensalada de boniato asado, kale y quinoa
Categoría
SaladsCocina
InternationalRoasted Sweet Potato, Kale & Quinoa Salad
Ingredientes
- 2 medium sweet potatoes, chopped into cubes
- 2 tbsp. olive oil
- ½ cup (85g) quinoa, uncooked
- 1 red onion, cut into wedges
- 2 cloves garlic, minced
- 1 bunch curly kale, de-stemmed and torn into pieces
- 2 tbsp. balsamic vinegar
- 1 tsp. thyme
Instrucciones
- Preheat oven to 400°F (200°C).
- Place sweet potatoes in baking dish and drizzle with 1 tbsp. oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.
- In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.
- Meanwhile, heat the remaining 1 tbsp. of oil in a large skillet over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown.
- Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.
- Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and ground pepper. Stir to combine and serve.
Nutrición
Fat8 gramsCarbs33 gramsProtein6 grams,
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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