Sweet Potato and Kale Salad Flavorful Power Bowl

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and chopped
• 0.5 cup quinoa, rinsed
• 0.25 cup dried cranberries
• 0.25 cup feta cheese, crumbled (or a vegan alternative)
• 0.25 cup walnuts or pecans, roughly chopped
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until golden and tender, flipping halfway through.
3. While the sweet potatoes are roasting, bring 1 cup of water to a boil in a small saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
4. In a large mixing bowl, combine the chopped kale with 1 tablespoon of olive oil and a pinch of salt. Massage the kale with your hands for about 1-2 minutes to help tenderize it.
5. Add the roasted sweet potatoes, cooked quinoa, dried cranberries, nuts, and feta cheese into the bowl with the kale.
6. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper. Pour the dressing over the salad and toss everything gently until well combined.
7. Taste and adjust seasoning if necessary before serving.