By tomorrow afternoon, I will have eaten an entire bag of kale by myself. I have been really into making kale-based salads this week and with fresh kale readily available at City Market on Saturday mornings, why not? I was inspired by a kale salad I picked up at Feast! for lunch last week and have been creating combinations ever since.
My dinner this week has been the above kale and roasted sweet potato salad, which is absolutely incredible. It contains kale, roasted sweet potatoes, chicken, chickpeas, and quinoa, and I have been topping it off with a bit of feta and a cheddar chipotle dressing. Best part? It is super easy to make this salad ahead of time. When you are ready for dinner, you just have to put it all together on a plate!
Approx. 4 cups Kale
2 sweet potatoes
1 TBSP olive oil
1 can chickpeas
2 chicken breasts**
Dressing of your choice
*I cheat with the quinoa. I buy frozen quiona at Kroger, in the organic section. Pop it in the microwave for 4 minutes and you have perfectly cooked quinoa, every time. Plus, it is half the price of a box of quinoa.
**If you are in a hurry and don’t want to deal with cooking chicken breasts, grab the Tyson grilled & ready bags. I season them to taste in a pan and in under five minutes, I have chicken, ready to go.
To roast sweet potatoes:
- Preheat oven to 400
- Spray a cookie sheet with nonstick spray
- Peel sweet potatoes and cut into 1-inch cubes
- In a bowl, season potatoes to taste, and toss with about a tablespoon of olive oil
- Spread in one layer on a cookie sheet and bake for about 20 minutes, or until golden, flipping the potatoes midway through
The potatoes are the hard part!
Either use the chicken hack above or cook two chicken breasts to taste – I recommend roasting them in the oven – and cut into cubes. Drain and rinse your chickpeas and the rest is up to you! I like to combine my quinoa, sweet potatoes, and chickpeas in a container that I can then refrigerate. You could add your chicken, too, but I like to keep mine stored separately.
When I put my salads together in the evening, I take about a cup of the quinoa mixture and a half a cup or so of chicken and heat in the microwave for about two minutes. I pour it over a bed of kale, top it with a tablespoon (or two…) of feta, and two tablespoons of Brianna’s Chipotle and Cheddar dressing to add a bit of kick.
This salad is not only delicious and clean (and, made from local ingredients – City Market for the win!), it also makes dinner quick and easy in the evenings. It makes four servings – four dinners for a single girl!
What are some of your favorite kale recipes? I’m planning to buy more kale on Saturday morning – $3 for a giant bag of kale? Sold.