Loaded Kale Salad with Tahini Dressing


HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe


Happy New Year, friends!

How is 2018 treating you so far? Hopefully well.

To jump into the new year on the right foot, the entire month of January will include only sugar-free or no-sugar-added recipes!

I’m starting with my go-to Loaded Kale Salad. It’s easy to whip up for lunch or dinner, and elements of it can be prepped ahead of time so you can make it as an easy side or main throughout the week. Shall we?

HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe

This recipe starts with a base of hearty vegetables and requires just 10 ingredients total.

It’s also oil-free, naturally sweetened, nut-free, and, of course, plant-based and gluten-free.

I like to start by cooking my quinoa and roasting my vegetables, which takes the most time. If you know you’d like to have this salad several times during the week, double the amount of quinoa and roasted vegetables and reheat/use as needed to save time.

HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe

While the vegetables and quinoa are cooking, move onto the dressing, which consists of 3 easy ingredients: tahini, lemon juice, and maple syrup. A sprinkle of salt is optional, but it adds a bit more flavor. And if you aren’t into tart-sweet dressings, I’ve included a savory version in the notes.

HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipeHEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe

All that’s left is serving! Add any additional seasonal vegetables or toppings you desire. I opted for broccoli sprouts and hemp seeds for added nutrients, protein, and healthy fat.

HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe

I hope you all LOVE this Loaded Kale Salad! It’s:

Hearty
Super healthy
Colorful
Nutrient-dense
Satisfying
Versatile
& Delicious

This would make the perfect weekday meal either for lunch or dinner. It also packs well, which makes it great for road trips (and even plane trips!).

While it’s delicious on its own, it would also pair well with my 1-Pot Vegan Minestrone, 1-Pot Red Lentil Chili, Vegan Cornbread, Vegan GF Cornbread, or Curried Butternut Squash Soup!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy 2018, friends!

HEALTHY Loaded Kale Salad in just 55 minutes! Roasted and fresh veggies, sprouts, quinoa, and tahini dressing! #dinner #vegan #glutenfree #salad #healthy #minimalistbaker #recipe

Loaded Kale Salad

 

Healthy and delicious loaded kale salad with quinoa, roasted and fresh vegetables, avocado, and a creamy tahini dressing! Just 10 ingredients required.

Author:

Recipe type: Salad, Side

Cuisine: Vegan, Gluten-Free

Serves: 4

Ingredients

QUINOA

  • 3/4 cups (138 g) quinoa*, well rinsed
  • 1 1/2 cups (360 ml) water

VEGETABLES

  • 4 large carrots* (245 g), halved + roughly chopped
  • 1 beet* (135 g), thinly sliced
  • 2 Tbsp (30 ml) water (or sub avocado or melted coconut oil)
  • Pinch sea salt
  • optional: 1/2 tsp curry powder

DRESSING

  • 1/3 cup (80 ml) tahini
  • 2-3 Tbsp (30-45 ml) lemon juice*
  • 1-2 Tbsp (15-30 ml) maple syrup (depending on preferred sweetness*)
  • Pinch sea salt
  • Water to thin (~1/4 cup or 60 ml)

SALAD

  • 8 cups (530 g) kale, torn or roughly chopped (or sub other green)
  • 1/2 cup (90 g) chopped cherry tomatoes
  • 1 ripe avocado, cubed (~200 g)
  • optional: 1/4 cup (40 g) hemp seeds
  • optional: 1/2 cup (10 g) sprouts of choice (I used broccoli)

Instructions

  1. Heat a small pot over medium heat and add rinsed, drained quinoa. Toast for 1-2 minutes, stirring frequently. Then add water and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes or until liquid is completely absorbed. Once cooked, fluff with a fork, remove lid, and set aside.
  2. Preheat oven to 375 degrees F (190 C) and add carrots and beets to a bakign sheet. Add water (or oil) and seasonings of choice and toss to coat. Roast for 25-30 minutes or until tender and slightly golden brown. (This method is adapted from my oil-free vegetables recipe).
  3. In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time and whisk until pourable. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness. See notes for savory version.
  4. Arrange kale on a serving platter or bowl and top with tomatoes, avocado, cooked quinoa, roasted vegetables, and any other desired toppings, such as hemp seeds or sprouts. Serve with dressing on the side, or toss to combine.
  5. Store leftovers (keep dressing separate for best results) in the refrigerator up to 3 days. Dressing will keep well covered in the refrigerator up to 1 week.

Notes

*If you know you’d like to have this salad several times during the week, double the amount of quinoa and roasted vegetables and reheat/use as needed to save time.
*For a more savory dressing, omit the maple syrup and lemon juice and instead add 1 clove garlic, minced, and 1-2 tsp coconut aminos!
*Nutrition information is a rough estimate for 1 of 4 servings with dressings and without optional toppings (hemp seeds and sprouts).

Nutrition Information

Serving size: 1/4 of salad with dressing Calories: 472 Fat: 22.8 g Saturated fat: 3.8 g Carbohydrates: 58.7 g Sugar: 9.2 g Sodium: 214 mg Fiber: 12.5 g Protein: 14.6 g

3.5.3226

 



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy and Easy Morning Glory Muffins

New Year Glow Smoothie Bowl — Oh She Glows