Kale, Lentil and Quinoa Super Salad
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Kale, Lentil and Quinoa Super Salad

Kale, Lentil and Quinoa Super Salad

with Chipotle Sweet Potatoes

This nutty, maple quinoa salad is the perfect combination of salty, sticky, sweet and crunchy. Roasted sweet potatoes and crisp chopped apple complete this stand-out summer salad.

Tags:
Veggie
Optional Spice
Allergens:
Peanuts
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

398 mL

Lentils, canned

113 g

Kale, chopped

½ cup

White Quinoa

340 g

Sweet Potato

1 unit

Granny Smith Apple

2 tbsp

Maple Syrup

1 unit

Lemon

28 g

Pecans

(Contains Peanuts)

1 tsp

Chipotle Powder

1 tbsp

Dijon Mustard

(Contains Mustard)

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories870 kcal
Fat37 g
Saturated Fat4 g
Carbohydrate134 g
Sugar38 g
Dietary Fiber24 g
Protein22 g
Cholesterol0 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Peeler
Measuring Spoons
Medium Pot
Measuring Cups
Large Bowl
Strainer
Whisk
Small Bowl

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Heat Guide for Step 1 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to a parchment-lined baking sheet. (NOTE: Reference Heat Guide.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-23 min.

Toast pecans
2

While sweet potatoes roast, heat a medium pot over medium heat. When hot, add pecans to the dry pot. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep our eye on them so they don't burn!) Transfer to a plate.

Cook quinoa
3

Add 1 1/4 cups water (dbl for 4 ppl) and quinoa to the same pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook, until quinoa is tender and liquid is absorbed, 15-18 min. Remove from heat.

Prep
4

While quinoa cooks, rinse and drain lentils. Core and cut apple into 1/2-inch cubes. Juice lemon. Add kale and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt. Using your hands, massage kale until it turns dark green, 1 min. Set aside.

Assemble salad
5

Whisk together lemon juice, Dijon, maple syrup and 2 tbsp oil (dbl for 4 ppl) in a small bowl. Set aside. Add apples and roasted sweet potatoes to bowl with kale. Season with salt and pepper, then toss to combine.

Finish and serve
6

Fluff quinoa with a fork, then season with salt. Stir in lentils. Add quinoa-lentil mixture to the bowl with kale mixture. Toss to combine. Divide super salad between bowls. Sprinkle with pecans, then spoon dressing over top.