Ingredients
2medium sweet potatoes
2tbspolive oil
1tspsalt and pepper
1cupquinoa,rinsed
1¾cupsvegetable broth
2cupscurly kale,stemmed and finely chopped
½cupsunflower seeds,roasted, salted
⅓cupfresh basil,thinly sliced
½cupfresh basil leaves,firmly packed
¼cupfresh parsley leaves,firmly packed
½cupolive oil
¼cuplemon juice,freshly squeezed
1garlic clove,roughly chopped
1tspmaple syrup,or agave nectar
¼tspsalt
¼tsppepper
Preparation
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
Transfer the sweet potatoes to the prepared baking sheet and toss them with 2 tablespoons of olive oil. Sprinkle with salt and pepper and arrange in a single layer.
Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
Combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes.
Fluff the quinoa with a fork and set aside to cool.
Combine the basil, parsley, olive oil, lemon juice, garlic, maple syrup, salt, and pepper in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
Transfer the chopped kale to a large serving bowl.
Sprinkle with a dash of salt and then use hands to “massage” the kale, grabbing big handfuls at a time, and gently squeezing them in a fist for about 15 seconds until the kale is darker in color and more fragrant.
Add the sweet potatoes, quinoa, kale, sunflower seeds, and sliced basil to the bowl.
Drizzle with about ⅓ cup dressing and gently toss until evenly coated. Taste and mix in more dressing, if desired.
Serve the salad at room temperature or cold, and enjoy!
