Roasted Sweet Potato,Kale & Quinoa Salad

Vegan. Great for make-ahead lunches for while you're at work!

Serves: 4 Time: 40 minutes

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Ingredients

• 2 medium sweet potatoes, chopped into cubes

• 2 tbsp olive oil

• 85g quinoa, uncooked

• 1 red onion, cut into wedges

• 2 cloves garlic, minced

• 1 bunch curly kale, de-stemmed and torn into pieces

• 2 tbsp. balsamic vinegar

• 1 tsp thyme

Method

1. Heat oven to 200°C. Throw the sweet potatoes in baking dish and drizzle with 1 tbsp oil. Season to taste with salt and pepper. Bake in the oven for 25-30 minutes until tender. Then set aside to cool.

2. In the meantime, cook quinoa according to instructions on the packaging. Once cooked, set aside to cool.

3. Meanwhile, heat the remaining 1 tbsp of oil in a large pan over medium heat. Cook the onion and garlic, for about 10 minutes, until golden brown.

4. Stir in the kale and continue cooking until wilted. Transfer the kale mixture to a large bowl and set aside to cool.

5. Once all the ingredients have cooled, add in the sweet potatoes and quinoa to the large bowl. Drizzle with balsamic vinegar and season to taste with salt and ground pepper. Stir to combine and serve. Yum!

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