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Harissa-Roasted Sweet Potato Power Salad

Harissa-Roasted Sweet Potato Power Salad for Vibrant Energy

A vibrant Harissa-Roasted Sweet Potato Power Salad that energizes your body with nutrient-dense ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 4 cups Sweet Potatoes Can substitute with butternut squash.
  • 4 cups Kale Can use spinach or Swiss chard.
  • 1 cup Quinoa Can swap with farro or brown rice.
  • 1 large Avocado Can replace with sliced almonds.
  • 1/4 cup Toasted Pumpkin Seeds Substitute with sunflower seeds for nut allergies.
For the Dressing
  • 1/2 cup Fresh Parsley Cilantro can be used as a substitute.
  • 1/4 cup Tahini Sunflower seed butter can be a nut-free alternative.
  • 2 tablespoons Fresh Lemon Juice Apple cider vinegar works as a different acidity.
  • 1 clove Garlic Can replace with garlic powder.
  • to taste Black Pepper Adjust to your taste.
For Seasoning
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil can be a substitute.
  • 1 teaspoon Kosher Salt Sea salt is a great alternative.
  • 2 tablespoons Mild Harissa Mild chili paste can be used for less heat.
  • 2 tablespoons Hemp Seeds Can be omitted or replaced with chia seeds.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • blender

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Gather your ingredients.
  2. Slice the sweet potatoes into 1/2-inch thick rounds. Toss with olive oil and salt, then spread on a baking sheet.
  3. Roast the sweet potatoes for 30-35 minutes, tossing halfway through. Drizzle with harissa and roast for an additional 5 minutes.
  4. While sweet potatoes roast, blend the tahini dressing ingredients until creamy. Adjust consistency with water if needed.
  5. Massage the kale with olive oil and salt for 2-3 minutes until softened.
  6. Combine roasted sweet potatoes, cooked quinoa, and half of the tahini dressing with the kale, tossing well.
  7. Garnish with avocado and pumpkin seeds, then drizzle with remaining tahini dressing before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 300mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This salad can be stored in an airtight container for up to 3 days. Prepare quinoa and dressing ahead of time for easier assembly.

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