Recipe type: salad

Prep time: 10 min

Total time: 40 min

Serves: 4-6

This roasted sweet potato quinoa and avocado salad is healthy and simple to make.

This salad is best eaten immediately after being dressed, so if you want leftovers, only toss what you will eat with the dressing.



2 medium sweet potatoes

1 1/2 tablespoons oliveoil

1 cup quinoa

2 cups water

6 ounces kale, chopped

1 large avocado, chopped

1/3 cup dried cranberries

sea salt and freshly  grounded black pepper to taste

lemon vinaigrette

1/2 cup of pecans– roughly chopped

fresh basil (optional)

lemon vinaigrette

4 tbsp red wine vinegar

1 1/2 tbsp dijon mustard

1 tsp dried basil

1 clove garlic, minced

2 tbsp olive oil

3 tbsp lime juice


Preheat oven to 220 degrees.

Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1 1/2 tbsp of olive oil and spread evenly on a baking sheet.

Roast the sweet potatoes in the oven for 20 to 25 minutes until tender and caramelized.

Cook the quinoa according to the instructions. When done, set aside to cool. Mix the cooked quinoa and sweet potato in a large bowl.

Add chopped kale to the salad along with the chopped avocado and cranberries. Mix everything together.

Toss the salad with desired amount of dressing, top the salad with the fresh basil and pecans.

Enjoy immediately.

lemon vinaigrette

Whisk all ingredients together in a small bowl.

Pour into a jar and store in the fridge.

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