Ingredients

The following ingredients have 4 Servings
  • 2 medium sweet potatoes (chopped into 1-inch cubes)
  • 2 Tablespoons avocado or olive oil (divided)
  • salt and freshly ground black pepper (to taste)
  • 1/2 cup uncooked dry quinoa (rinsed and drained)
  • 1 cup water
  • 1 red onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 bunch curly kale (de-stemmed and torn into bite-size pieces)
  • 2 1/2 Tablespoons red wine vinegar
  • 1 teaspoon chopped fresh thyme
  • pinch of nutmeg (freshly grated is best but ground will work too)

Instruction

  • Preheat oven to 400°F.
  • Toss sweet potatoes with 1 Tablespoon of oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
  • Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Let cool on the counter for a bit then transfer to the refrigerator to cool more.
  • While the potatoes are roasting, bring quinoa and 1 cup of water to a boil in a saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. Once cooked, allow to cool, then transfer to the refrigerator to cool more.
  • Meanwhile, heat the remaining 1 Tablespoon of oil in a large skillet over medium heat. Cook the onion and garlic, stirring frequently, until the onion has caramelized to a golden brown. This should take about 15 minutes. Stir in the kale, cooking until wilted, bright green and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
  • Once all the ingredients have cooled (at least 30-60 minutes), combine the sweet potatoes, kale and onion mixture, red wine vinegar, fresh thyme and nutmeg in a large bowl. Season to taste with sea salt and ground pepper. Gently stir to combine and serve.