Sweet Potato, Chickpea & Kale Salad

Yiannoulla Burness
2 hours ago
3 min read

This vibrant quinoa salad is a celebration of colour, texture and flavour. Roasted sweet potato and hearty chickpeas add warmth and substance, while lightly steamed kale, crisp onion and fragrant coriander bring balance and freshness. Finished with pomegranate arils for a pop of sweetness, this nourishing salad is perfect as a light meal, a wholesome side, or a colourful dish to share at gatherings. Simple to prepare and full of goodness, a recipe you are sure to enjoy.

EQUIPMENT one small saucepan, one medium saucepan with steamer basket, a large mixing bowl, a serving platter

INGREDIENTS FOR SALAD

90g or 1/4 cup white Quinoa

90g or 1/4 cup red Quinoa

3/4 cup filtered water

pinch of salt

260g or 2 cups sweet potato, small cubed

80g or 6 large Tuscan kale leaves, finely shredded

1 small red onion, finely diced

75g or 1/2 cup pomegranate arils

85g or 1/2 cup cooked chickpeas

20g or 1/4 cup coriander finely chopped

METHOD

*In a small saucepan, place the quinoa, water and a pinch of salt. Bring to the boil, then reduce heat to a low simmer. Cook until all the water has evaporated, about 15–20 minutes.

*Spoon the cooked quinoa onto a large plate and spread it out to cool completely.

*Place the cubed sweet potato onto a lined baking tray. Roast in a preheated oven at 200°C (392°F) for 20–25 minutes, or until tender and lightly golden. Remove from the oven and allow to cool.

*Bring 1½–2 cups of water to a rolling boil in a medium saucepan. Place the kale into a steamer basket, cover with a tight-fitting lid and steam for about 10 minutes, or until soft and tender. Remove from the basket and set aside on a plate to cool.

MAKE THE DRESSING

INGREDIENTS

a knob of ginger

3 medium size garlic

juice of 1/2 a medium size lemon

1/2-1 teaspoon salt

1 teaspoon dijon mustard

a dash of maple syrup

2 tablespoon olive oil

METHOD

*Finely microplane a knob of fresh ginger and cloves into a small bowl.

*Gather the minced ginger and garlic and transfer to a small sieve. Press firmly with the back of a spoon to extract the juices.

*Add the extracted ginger-garlic juice to a clean small bowl, along with lemon juice, salt, mustard, a dash of maple syrup and olive oil.

*Whisk until well combined and emulsified.

ASSEMBLE

*Place the cooled quinoa, roasted sweet potato, steamed kale, onion, pomegranate arils, chickpeas and coriander into a large mixing bowl. Gently toss to combine.

*Pour over the dressing and toss again until everything is well coated.

*Spoon onto a serving plate and garnish with extra fresh coriander.