Meatless Monday: Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing

by deborah on July 28, 2014 · 26 comments

in Meatless Monday, Nourish, Plant-based Recipes, Vegan

Meatless Monday: Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing

When I’m hungry for something satisfying, hearty, healthy yet quick and easy to make, I raid my

kitchen for interesting leftovers and fresh ingredients and “voila!” magic usually happens in the form

of a taste-bud-tingling-super-salad!

Today my refrigerator search turned up a few promising flavors to create with:

*leftover roasted sweet potatoes–yum!

*leftover cooked quinoa

*leftover cooked chickpeas

*organic kale, cucumbers and cherry tomatoes fresh from my local farmer’s market

*ripe avocados

Awesome!

Everything I need to make a sweet and savory salad.

So, let’s get started…

Sweet Potato Kale Quinoa Salad w/

Creamy Coconut Curry Dressing

Meatless Monday: Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing

Serves 2-3

Ingredients:

Salad

1 small bunch organic kale

1 organic cucumber

1/2  cup cherry tomatoes

1 ripe avocado

1 cup Roasted sweet potato chunks

1 cup cooked quinoa

1 cup cooked chickpeas, preferably–or you can use organic canned chickpeas

in BPA free cans

Dressing

1/2 cup coconut milk

1/2 cup unsweetened dried coconut

1/4 cup soaked cashews

1 tablespoon coconut oil (optional)

1/4 avocado

2 garlic cloves

1 tablespoon turmeric

1 tablespoon organic mustard

2 tablespoons apple cider vinegar

1/2 teaspoon sea salt

A dash of kelp powder

A dash of dulse powder

A dash of cayenne pepper

Meatless Monday: Sweet Potato Kale Quinoa Salad with Creamy Coconut Curry Dressing

Directions:

Make your creamy coconut curry dressing by adding all of the dressing

ingredients above to your blender and blending on high for a few seconds until smooth.

Taste, and adjust liquid and seasoning as needed.

Pour the dressing into a dressing carafe or jar.

Set the dressing aside until the salad is completed.

Wash and drain the kale.

Tear into small pieces and place in a large glass or stainless steel bowl.

Sprinkle cooked quinoa on the kale.

Pour some of the dressing on the kale and quinoa.

Massage the kale and quinoa well with the dressing to soften and flavor the kale.

Place a plate on top of the kale.

Set the kale aside to soak up the dressing.

Next…

Wash, then cut cucumber into chunks.

Wash, then slice cherry tomatoes into halves.

Wash, peel and extract avocado from shell.

Retrieve your leftover sweet potatoes and chickpeas from the refrigerator.

Place massaged kale and quinoa combination into individual serving bowls.

Arrange remaining salad ingredients in small groupings on top of the kale.

Add a small pile of tomatoes, then cucumbers around the edges of the kale.

Continue by adding chunks of roasted sweet potatoes, then chickpeas.

Place a sliced avocado half in the center.

Shake the dressing, then pour it over each salad.

Sweet, savory, crunchy, creamy, spicy!

The blend of tastes and textures in each mouthful is absolutely delicious!

Enjoy!

 

Do you use leftovers to create healthy, hearty salads?

What are some of your favorite salad combinations?

Share your thoughts and comments with us.

“This post was FEATURED ON Natural Living Monday”

Featured on Natural Living Monday @ http://naturallivingmamma.com/wp-content/uploads/2013/05/Natural-Living-Monday-New-300x300.png

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{ 20 comments… read them below or add one }

Rachee July 28, 2014 at 12:59 pm

Yum! I was doing meatless Mondays but kind of fell off. This looks so delicious and easy to make. I want to try it! Thank you for inspiring me and sharing.

Reply

deborah July 28, 2014 at 1:31 pm

Hi Rachee,
I am so delighted that you like this salad! With the sweetness of the roasted potatoes it does kind of melt in your mouth! Thank you so much for sharing your comments with me. I appreciate it.

Reply

WendysHat July 28, 2014 at 2:41 pm

Yum! Sounds so interesting and delicious! I’m pinning this for later! Thanks

Reply

deborah July 29, 2014 at 1:04 pm

Hi Wendy,
Thank you so much for pinning this post! I’m so glad you liked it! All the best, Deborah

Reply

Annie July 30, 2014 at 2:22 pm

Coconut curry….mmmmm! Thanks for sharing!

Reply

narf77 July 30, 2014 at 5:21 pm

This contains every one of my favourite food groups in one bowl. Delicious and an excellent share 🙂

Reply

deborah July 30, 2014 at 11:22 pm

I am so glad you like this! It is one of my favorite salads! Thanks for sharing your thoughts with me. I appreciate it.

Reply

Diatta @ Femme Fitale Fit Club July 31, 2014 at 6:28 pm

I’m a boring salad eater – basic greens, tomatoes and cucumbers for me. I like it that way. I might add some feta though. #wowlinkup

Reply

Chitra Jagadish August 2, 2014 at 7:59 pm

wow they look fantabulous…..just love salads and using coconut cream in salad sounds different .

Reply

deborah August 3, 2014 at 11:26 am

Hi Chitra,
I love to make rich, creamy, non-dairy dressings for some of my salads. It really takes the flavor up a notch. Thank you so much for sharing your thoughts with me. I appreciate it.

Reply

Sojourner August 3, 2014 at 3:10 pm

My mouth is watering! This is being pinned for a dinner in the very near future 🙂

Reply

Marla August 4, 2014 at 12:12 pm

Hi Deb,
Great recipe as usual. I love sweet potatoes in any recipe. I probably leave out the cayenne pepper – I just don’t like anything that is even a little hot or spicy. Will share on Pinterest & twitter. Thanks so much for sharing on Real Food Fridays Blog Hop.

Reply

Marla August 6, 2014 at 11:44 am

Hi Deb,
Just wanted to let you know that I have chosen your post as one of my features on this weeks Real Food Fridays Blog Hop that will be live tomorrow @7 pm EST. Thanks for sharing and being part of Real Food Fridays Blog Hop. Marla

Reply

Brianne August 10, 2014 at 2:28 am

This salad looks amazing! Avo + sweet potato is always a winning combination, in my eyes. As for making salads out of leftovers… Yes. I do it all the time. I love throwing the most random ingredients together and calling them kitchen sink salads!

Reply

mishadore October 4, 2014 at 11:38 pm

My favourite kind of salad! Leftover foods seem to make great salad ingredients, and you can never go wrong with roasted sweet potato, it’s the most naturally delicious vegetable and so versatile. Ever since I went vegan I have discovered the endless possibilities of scrumptious food combinations and I can almost taste this mixture just looking at the photos and reading the recipe. This coconut curry dressing sounds divine, I will definitely be trying this one out soon, thank you.

Reply

deborah October 5, 2014 at 12:17 pm

I am so glad you like this salad! Thank you so much for sharing your thoughts with me. I appreciate it!

Reply

Marla October 28, 2014 at 11:35 am

Hi Deb,
I love sweet potato and the coconut curry sounds wonderful. thanks for sharing. Have a healthy happy day. Pinned.

Reply

deborah October 28, 2014 at 6:34 pm

Hi Marla,
I am so delighted that you like that combination. It turned out to be one of my favorite salads.

Reply

Nancy Andres October 29, 2014 at 10:27 am

Thanks Deborah for the great Sweet Potato, Kale, and Quinoa Salad. It looks luscious and nutritious. I saw it on the Healthy, Happy, Green & Natural Party Blog Hop #45 and so glad it did. Guess what we’re having for dinner tonight? Nancy Andres, Health & Lifestyle Writer, Author, and Blogger.

Reply

Amber March 24, 2015 at 1:15 pm

Wow! This looks so great! I’m on a total quinoa kick right now! I’m so making this!

Reply

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