Meatless Monday’s: Roasted Sweet Potato, Kale & Quinoa Salad
As someone still finding my groove in the kitchen, I used to think making “fancy” salads meant hours of prep, hard-to-find ingredients, and some level of chef training I didn’t have. But this Roasted Sweet Potato, Kale & Quinoa Salad completely changed my perspective. It’s one of those dishes that looks beautiful, tastes incredible, and makes you feel like you’ve just pulled off something impressive—with minimal effort and maximum payoff.
Let’s be honest—most of us love the idea of eating something healthy and delicious, but we don’t want to spend forever making it. This recipe gets it. You roast some sweet potatoes until golden and caramelized, sauté a bit of onion and garlic for that cozy flavor, and toss it all together with nutty quinoa and tender kale. The balsamic drizzle at the end ties everything together with just the right balance of sweet, tangy, and earthy.
It’s the kind of salad that’s hearty enough to be a full meal but versatile enough to be a side dish, too. I’ve made it for work lunches, family dinners, and even potlucks—and every single time, someone asks for the recipe.
So if you’re still building your confidence in the kitchen, consider this a small, delicious win. No fancy tools, no intimidating techniques—just a handful of ingredients, one oven, and a salad that tastes way more gourmet than the effort it takes to make.
Roasted Sweet Potato, Kale & Quinoa Salad
Ingredient List
2 medium sweet potatoes, chopped into cubes
2 tbsp. olive oil
½ cup (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
Salt and pepper, to taste
Directions
Preheat and prep: Preheat your oven to 400°F (200°C). Place the sweet potatoes in a baking dish and drizzle with 1 tbsp. of olive oil. Season with salt and pepper, then roast for 25–30 minutes, until tender and slightly caramelized. Set aside to cool.
Cook the quinoa: While the potatoes roast, cook quinoa according to the package instructions. Once done, fluff with a fork and let it cool.
Sauté the aromatics: Heat the remaining 1 tbsp. of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 10 minutes until golden and fragrant.
Add the kale: Stir in the kale and cook until wilted—just a few minutes should do. Transfer the kale mixture to a large mixing bowl and allow it to cool slightly.
Assemble and dress: Add the roasted sweet potatoes and cooked quinoa to the bowl with the kale mixture. Drizzle with balsamic vinegar, sprinkle with thyme, and season with salt and pepper to taste. Toss until everything is evenly coated.
Serve and enjoy: Serve warm or at room temperature. It’s delicious on its own or paired with grilled chicken, tofu, or chickpeas for added protein.
Makes 4 servings.
Nutrition Facts
Calories per serving: 224
Fats per serving: 8 grams
Protein per serving: 6 grams
Carbohydrates per serving: 33 grams
This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.
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