Southwestern Kale Power Salad

This vibrant Southwestern Kale Power Salad is an explosion of colors, flavors, and textures. Packed with nutritious ingredients like sweet potatoes, quinoa, kale, and topped with an irresistibly creamy avocado sauce, it is a feast for the senses that leaves you feeling satisfied and nourished.

Photos of Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe

While most ingredients in this recipe are commonplace, there are a few that might necessitate a quick trip to the supermarket. Quinoa, a grain that’s known for its high protein content, can usually be found in the grains section. Smoked paprika, a unique variant of the common kitchen spice, is generally available in the spices aisle. Lastly, pepitas, also known as pumpkin seeds, can often be found in the nuts and seeds section.

Ingredients for Southwestern Kale Power Salad with Sweet Potato, Quinoa and Avocado Sauce

Quinoa: A fantastic source of protein and fiber, quinoa adds a hearty texture to the salad.

Kale: A superfood packed with nutrients, kale provides a fresh, green base for the salad.

Olive oil: Used to cook the sweet potatoes and also in the avocado sauce, olive oil adds a smooth richness.

Lime: Adds a tangy freshness to balance the flavors.

Sweet potatoes: High in antioxidants, sweet potatoes add a sweet, earthy flavor.

Cumin: Gives a warm, earthy flavor to the sweet potatoes.

Smoked Paprika: Adds a smoky flavor to the sweet potatoes.

Avocados: Creamy and rich, avocados are the main ingredient in the smooth sauce.

Jalapeno: Adds a spicy kick to the avocado sauce.

Cilantro leaves: Cilantro adds a fresh, herbaceous note to the avocado sauce.

Ground coriander: Adds a subtle, citrusy flavor to the avocado sauce.

Black beans: Packed with fiber and protein, black beans add heartiness.

Feta: Crumbled feta adds a tangy creaminess.

Pepitas: Roasted pepitas add a delightful crunch.

One reader, Jena Sammons says:

This southwestern kale power salad is a game-changer! The combination of sweet potatoes, quinoa, and avocado sauce is simply divine. The flavors are so vibrant and the textures are so satisfying. It's a healthy and delicious meal that I can't get enough of!

Jena Sammons

Cooking Techniques Required for This Southwestern Salad Recipe

How to cook quinoa: Rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer, and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.

How to cook sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika, and salt. Stir to combine. Once the pan is sizzling, add a scant of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally until the sweet potato is tender and cooked through, about 10 minutes. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes. Set aside to cool.

How to massage kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to massage it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant.

How to make avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.

How to toast pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.

How To Make Southwestern Kale Power Salad with Sweet Potato, Quinoa, and Avocado Sauce

This kale salad is healthy because it is topped with chopped avocados and sweet potatoes. These ingredients provide a nice mixture of flavors to the dish.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

1cupquinoa
1bunchkaleribs removed and chopped into very small, bite-sized pieces
2tbspolive oil
1mediumlimejuiced
½tspsalt

For Sweet potatoes:

2mediumsweet potatoessliced into small, 1/4-inch cubes
2tsbpolive oil
2tspground cumin
1tspsmoked paprika
1½tspsalt

For Avocado Sauce:

2avocadossliced into long strips
2limesjuiced
2tbspolive oil
1mediumjalapeño
1handfulcilantro leaves
½tspground coriander
salt, to taste
14ozblack beansrinsed and drained, or 1 1/2 cups cooked black beans
⅓cupcrumbled feta
¼cuppepitasgreen pumpkin seeds

Instructions

First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water.
Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes.
Uncover the pot, drain off any excess water, and fluff the quinoa with a fork. Set it aside to cool.
In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika, and salt. Stir to combine.
Once the pan is sizzling, add a scant of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally until the sweet potato is tender and cooked through, about 10 minutes.
Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes. Set aside to cool.
Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to massage it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms.
Repeat until the kale is darker green in color and more fragrant. Whisk together olive oil, lime juice, and salt. Drizzle over the kale and toss to coat.
Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls.
Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Nutrition

Calories: 955.02kcal
Fat: 39.63g
Saturated Fat: 7.29g
Trans Fat: 0.00g
Monounsaturated Fat: 22.60g
Polyunsaturated Fat: 7.10g
Carbohydrates: 123.33g
Fiber: 31.30g
Sugar: 8.31g
Protein: 37.30g
Cholesterol: 11.13mg
Sodium: 1043.09mg
Calcium: 346.50mg
Potassium: 2827.54mg
Iron: 10.60mg
Vitamin A: 754.92µg
Vitamin C: 91.10mg

Helpful Technique for Perfectly Cooking Quinoa in This Salad

When massaging the kale, it's important to be thorough but gentle. Over-massaging can lead to wilted, overly soft leaves, while under-massaging can leave the kale tough and bitter. Aim for a texture that's tender to the bite, yet still holds its shape well. This will ensure your salad has the perfect balance of crunch and chewiness. Additionally, when toasting the pepitas, keep a close eye on them as they can burn quickly. Stir them frequently for even toasting and remove them from the heat as soon as they start to pop and turn golden. This will give your salad a delightful crunch and nutty flavor.

Time-Saving Tips for Preparing This Kale Salad with Quinoa and Sweet Potato

Prep ahead: You can cook the quinoa, roast the sweet potatoes, and make the avocado sauce in advance. Store them in airtight containers in the refrigerator for up to 4 days, so you can easily assemble the salad when you're ready to eat.

Batch cooking: Consider making a larger batch of quinoa, sweet potatoes, and avocado sauce to use in other meals throughout the week. This will save time and make meal prep more efficient.

Use kitchen tools: Utilize kitchen tools like a food processor for the avocado sauce and a rice cooker for the quinoa to streamline the cooking process and minimize hands-on time in the kitchen.

Organize ingredients: Before you start cooking, gather all the ingredients and kitchen tools you'll need. Organizing your workspace and having everything ready will help you work more efficiently.

Multi-task: While the quinoa is cooking, you can prepare the sweet potatoes and avocado sauce. This way, you can make the most of your time in the kitchen and reduce overall cooking time.

Substitute Ingredients For Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe

quinoa - Substitute with bulgur: Bulgur has a similar nutty flavor and chewy texture, making it a great substitute for quinoa in this salad.
kale - Substitute with chard: Chard has a similar earthy flavor and hearty texture, making it a suitable replacement for kale in this salad.
sweet potatoes - Substitute with butternut squash: Butternut squash offers a similar sweet and creamy texture, making it a delicious alternative to sweet potatoes in this recipe.
avocados - Substitute with Greek yogurt: Greek yogurt can provide a creamy and tangy element similar to avocados, adding a delightful richness to the salad.
black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, making them a great substitute for black beans in this salad.
feta - Substitute with cotija cheese: Cotija cheese has a similar salty and crumbly texture, making it a suitable replacement for feta in this recipe.
pepitas - Substitute with sunflower seeds: Sunflower seeds offer a similar nutty crunch, making them a great alternative to pepitas in this salad.

How to Beautifully Present This Southwestern Kale Power Salad

Artful arrangement: Carefully arrange the sweet potatoes, black beans, and quinoa-kale mixture in a visually appealing manner on the plate, ensuring each component is showcased beautifully.
Garnish with pepitas: Sprinkle the toasted pepitas over the dish to add a delightful crunch and a pop of color, enhancing the overall presentation.
Drizzle with avocado sauce: Artfully drizzle the vibrant avocado sauce over the salad, creating an eye-catching design that complements the colors of the dish.
Sprinkle with crumbled feta: Delicately sprinkle the crumbled feta over the salad, adding a touch of elegance and a burst of savory flavor to the dish.
Lime wedge garnish: Place a small lime wedge on the plate as a garnish, adding a fresh and citrusy element to the presentation.
Use of negative space: Embrace the use of negative space on the plate to allow the vibrant colors and textures of the salad to stand out, creating a visually striking presentation.
Incorporate kale leaves: Integrate whole kale leaves into the plating to add a touch of natural beauty and a nod to the salad's wholesome ingredients.
Elevate with microgreens: Consider adding a sprinkle of microgreens to elevate the presentation and introduce a delicate, fresh element to the dish.
Utilize contrasting textures: Incorporate elements with varying textures to create visual interest and a dynamic presentation that entices the senses.
Emphasize symmetry: Strive for a balanced and symmetrical arrangement of the components on the plate, creating a visually pleasing and harmonious presentation.

Essential Kitchen Tools for Making This Quinoa and Sweet Potato Salad

Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It is essential for making the avocado sauce in this recipe.
Mixing bowl: A mixing bowl is used for combining ingredients and tossing salads. It is necessary for mixing the kale and quinoa together in this recipe.
Fine mesh colander: A fine mesh colander is used for rinsing quinoa and other grains to remove any impurities or excess starch.
Medium-sized pot: A medium-sized pot is used for cooking quinoa and other grains. It is essential for preparing the quinoa in this recipe.
Large skillet: A large skillet is used for cooking the sweet potatoes and other ingredients. It is necessary for caramelizing the sweet potatoes in this recipe.
Blender: A blender is used for blending and pureeing ingredients. It is essential for making the avocado sauce in this recipe.
Small skillet: A small skillet is used for toasting nuts and seeds. It is necessary for toasting the pepitas in this recipe.

Storage and Freezing Instructions for This Kale Power Salad

This southwestern kale power salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To keep the salad fresh and prevent the kale from wilting, store the avocado sauce and sweet potatoes separately from the kale and quinoa mixture.
When ready to eat, reheat the sweet potatoes in the microwave or on the stovetop, then assemble the salad with the desired toppings.
The avocado sauce can be stored in an airtight container in the refrigerator for up to 2-3 days. If the sauce begins to brown, simply stir it before using.
To freeze the sweet potatoes, let them cool completely before transferring them to a freezer-safe container or resealable bag. They can be frozen for up to 2-3 months.
The quinoa can also be frozen for up to 2-3 months in a freezer-safe container or resealable bag.
To freeze the avocado sauce, spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe container or resealable bag. Thaw the desired amount of sauce in the refrigerator before using.
It's not recommended to freeze the kale or assembled salad, as the texture and quality will be compromised upon thawing.

How To Reheat Leftovers of This Kale Power Salad

To reheat leftover southwestern kale power salad, start by removing the avocado sauce and feta cheese toppings, as these are best served cold.
Place the kale, quinoa, sweet potatoes, and black beans in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the salad from drying out during reheating.
Microwave the salad on high for 1-2 minutes, or until heated through. The exact time will depend on the amount of salad you're reheating and the power of your microwave.
Alternatively, you can reheat the salad in a skillet over medium heat. Add a splash of olive oil or water to the pan to prevent sticking and help steam the kale. Stir the salad occasionally until it's heated through, about 3-5 minutes.
If you prefer a crispy texture for your sweet potatoes, you can reheat them separately in a skillet over medium-high heat until they're warmed through and slightly crispy on the edges.
Once the salad is heated to your liking, transfer it to a serving bowl and top with the reserved avocado sauce, feta cheese, and a sprinkle of toasted pepitas for added crunch.
If the avocado sauce has thickened in the refrigerator, you can thin it out by stirring in a tablespoon or two of water until it reaches your desired consistency.
Serve the reheated southwestern kale power salad immediately and enjoy the vibrant flavors and nourishing ingredients.

Interesting Trivia About Kale, Quinoa, and Sweet Potatoes

Kale is a nutrient-dense leafy green that is high in vitamins A, C, and K, as well as antioxidants.

Is Making This Southwestern Kale Power Salad Economical?

This southwestern kale power salad with sweet potato, quinoa and avocado sauce recipe offers a high degree of cost-effectiveness. The ingredients, such as kale, quinoa, and black beans, are affordable and nutrient-dense. The versatility of these ingredients allows for various meal options, contributing to its value. The approximate cost for a household of four people is around $20. The overall verdict for this recipe is 9/10, considering its nutritional value, flavor, and affordability.

Is This Kale Salad Recipe Healthy or Unhealthy?

This southwestern kale power salad is a nutritious and well-balanced meal that packs a flavorful punch. The combination of quinoa, sweet potatoes, black beans, and kale provides a good mix of complex carbohydrates, lean protein, and healthy fats. Quinoa is a complete protein source, while black beans offer additional protein and fiber. Kale is a superfood rich in vitamins, minerals, and antioxidants. The avocado sauce adds heart-healthy monounsaturated fats, and the pepitas provide a crunchy texture and a dose of minerals like zinc and magnesium.

However, there are a few areas where the recipe could be tweaked to make it even healthier:

Reduce the amount of salt used in the recipe, especially in the avocado sauce and sweet potatoes, to lower the overall sodium content
Use a low-fat feta cheese or omit it altogether to decrease the saturated fat content
Include a variety of colorful vegetables, such as bell peppers, tomatoes, or carrots, to increase the nutrient density and provide a wider range of vitamins and minerals

To further enhance the nutritional value of this salad, you could:

Add a handful of fresh herbs like parsley or mint for an extra burst of flavor and nutrients
Sprinkle some chia seeds or ground flaxseed over the top for a boost of omega-3 fatty acids and fiber
Use a mix of different colored quinoa (red, black, and white) to increase the phytochemical diversity
Incorporate a fermented food, such as sauerkraut or kimchi, to support gut health and boost the immune system

Editor's Opinion on This Delicious and Nutritious Kale Salad

The Southwestern Kale Power Salad with Sweet Potato, Quinoa, and Avocado Sauce is a vibrant and nutritious dish that combines a variety of flavors and textures. The combination of quinoa, sweet potatoes, and black beans provides a satisfying base, while the massaged kale adds a refreshing crunch. The avocado sauce adds a creamy and zesty element that ties the dish together. The use of spices like cumin and smoked paprika adds depth to the sweet potatoes, creating a well-balanced dish. Overall, this recipe offers a delightful fusion of Southwestern flavors and wholesome ingredients, making it a delightful and nourishing meal option.

Enhance Your Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe with These Unique Side Dishes:

Roasted Garlic Brussels Sprouts: Toss the brussels sprouts in olive oil, minced garlic, and a sprinkle of salt and pepper. Roast in the oven until crispy and caramelized.

Grilled Pineapple Skewers: Thread pineapple chunks onto skewers and grill until they have nice grill marks. Serve with a drizzle of honey and a sprinkle of chili powder for a sweet and spicy kick.

Mango Salsa: Combine diced mango, red onion, jalapeno, cilantro, and lime juice for a refreshing and tangy salsa to serve on the side.

Coconut-Curry Butternut Squash Soup: Simmer butternut squash, coconut milk, curry paste, and vegetable broth until the squash is tender. Blend until smooth and serve with a swirl of coconut cream on top.

Chocolate Avocado Mousse: Blend ripe avocados, cocoa powder, maple syrup, and vanilla extract until smooth and creamy. Chill in the refrigerator and serve as a decadent dessert option.

Similar Healthy Salad Recipes to Try

Mouthwatering Mediterranean Stuffed Peppers: These stuffed peppers are filled with a flavorful mixture of ground lamb, couscous, and a variety of Mediterranean spices. They are then topped with feta cheese and baked to perfection.

Savory Thai Coconut Curry: This aromatic curry is made with tender pieces of chicken, bell peppers, and bamboo shoots, all simmered in a rich and creamy coconut milk sauce. It's served over steamed jasmine rice for a satisfying and comforting meal.

Decadent Chocolate Raspberry Tart: Indulge in this luxurious tart made with a buttery chocolate crust, a silky smooth chocolate ganache filling, and topped with fresh raspberries for a burst of fruity flavor. It's the perfect dessert for any chocolate lover.

Appetizer and Dessert Pairings for This Southwestern Salad

Appetizers:

Savory Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Crispy Zucchini Fritters: Indulge in these crispy zucchini fritters, packed with fresh herbs and spices. Served with a side of tangy dipping sauce, these fritters are sure to be a hit at any gathering.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, warm chocolate lava cake with a gooey center that oozes out with every bite. Pair it with a scoop of vanilla ice cream for the perfect balance of rich and creamy flavors.

Strawberry Cheesecake: Savor a creamy and luscious strawberry cheesecake topped with fresh strawberry slices and a drizzle of strawberry sauce. The combination of tangy cream cheese and sweet strawberries creates a delightful dessert that is both refreshing and satisfying.

Why trust this Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe:

This recipe offers a harmonious blend of nutritious ingredients that are bursting with flavor and texture. The combination of quinoa, kale, and sweet potatoes provides a powerhouse of essential nutrients, while the creamy avocado sauce adds a delightful richness. The inclusion of black beans and pepitas offers a satisfying crunch and protein boost. With a well-balanced mix of fresh and vibrant ingredients, this recipe promises a satisfying and wholesome dining experience.

Want to share your experience making this Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce? Join the discussion in the Recipe Sharing forum and let us know how it turned out!

FAQ:

How can I make this recipe vegan?

To make this recipe vegan, you can simply omit the feta cheese or replace it with a vegan cheese alternative. You can also substitute the feta with a sprinkle of nutritional yeast for a cheesy flavor. Additionally, you can use a plant-based yogurt or tahini in place of the feta-based avocado sauce.

Can I prepare any of the components in advance?

Yes, you can prepare several components in advance to save time. The quinoa, sweet potatoes, and avocado sauce can be made ahead of time and stored in airtight containers in the refrigerator for up to 3 days. The kale can also be washed and chopped ahead of time, but it's best to massage it and dress it with olive oil and lime juice just before serving to maintain its freshness.

Can I use a different type of grain instead of quinoa?

Absolutely! You can easily swap quinoa with other grains like brown rice, farro, or couscous. Adjust the cooking time and liquid ratio according to the specific grain's cooking instructions. Feel free to experiment with different grains to suit your preferences or dietary needs.

What can I substitute for pepitas if I don't have any on hand?

If you don't have pepitas, you can substitute them with sunflower seeds or chopped nuts like almonds or pecans. These alternatives will provide a similar crunchy texture and nutty flavor to complement the salad.

How can I adjust the spiciness of the avocado sauce?

If you prefer a milder avocado sauce, you can remove the seeds and membranes from the jalapeno before blending it with the other ingredients. Alternatively, you can start with half of the jalapeno and gradually add more to achieve your desired level of spiciness. Adjusting the amount of jalapeno allows you to customize the heat to your taste preferences.