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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
