Roasted Sweet Potato and Kale Salad with Vegan Green Goddess Dressing
This roasted sweet potato and kale salad with quinoa and avocado is powerfully packed with superfoods. Drizzled with a generous helping of vegan green goddess dressing made from cashews, lemon juice, cilantro and nutritional yeast. You'll feel so healthy and nourished!
Equipment
- High-powered blender
Ingredients
For the dressing
- 1 cup cashews
- 1/2 cup water
- 1 clove garlic
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons nutritional yeast
- 1 cup lightly packed cilantro or mix of any green herbs you like eg. parsley, basil, mint
For the salad
- 1 tablespoon olive oil
- 3 cups sweet potato chopped into 1/2 inch cubes
- 3/4 cups quinoa
- 5 cups kale stems removed and finely chopped
- 1/4 cup red onion diced
- 4 ripe avocados
Instructions
For the dressing
- In a high-powered blender add cashews, water, garlic, lemon juice, salt and pepper. Blend until smooth. Add more water if needed.
- Add nutritional yeast and cilantro. Blend.
- Taste and adjust the seasoning to your liking. It might need more salt, pepper or lemon juice if you like a more seasoned and tart dressing.
For the salad
- Mix cubed sweet potatoes with olive oil, pinch of salt and pepper. Roast in the oven at 400 degrees F for 20-30 minutes until cooked.
- Cook quinoa with 1 and 1/2 cups water. Cover, boil and then turn the burner down to a simmer. Approximately 10 minutes cooking time. Transfer to a bowl. Fluff with a fork and let it cool down.
- In a large salad bowl, add the kale, sweet potato, quinoa, red onions and 1 cup of the salad dressing and toss. Split into smaller salad bowls. Top each bowl with one avocado, sliced or cut into cubes. Drizzle with more salad dressing.