Roasted Sweet Potato and Kale Superfood Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Kale Superfood Salad

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Superfood Salad

Enjoy a vibrant medley of roasted sweet potato, nutrient-packed kale, hearty chickpeas, edamame, quinoa, and a boost of protein-rich tofu dressed in a light olive oil drizzle. This superfood salad offers a delightful mix of textures and flavors, from the natural sweetness of roasted vegetables to the fresh, crisp bite of kale.

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NUTRITION

578kcal
Protein
31g
Fat
15.8g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 cups shredded Kale

1/2 cup Chickpeas (canned, drained, rinsed)

100 grams Edamame (shelled)

1/2 cup cooked Quinoa

50 grams Firm Tofu

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork, then roast it directly on the oven rack for about 45 minutes or until tender. Once cool, peel (if desired) and cube the flesh.

  • 3

    While the sweet potato roasts, prepare the kale by removing thick stems and massaging the leaves with a pinch of salt to soften.

  • 4

    Drain and rinse the chickpeas. If you prefer a warmer salad, you can lightly roast them in a dry pan for a few minutes.

  • 5

    Cook quinoa according to package instructions and let it cool slightly.

  • 6

    For the edamame, if using fresh or frozen, steam or boil until tender (if not pre-cooked), then drain and cool.

  • 7

    Press the excess water from the tofu and cut into small cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for added texture.

  • 8

    Combine the roasted sweet potato, kale, chickpeas, edamame, quinoa, and tofu in a large bowl.

  • 9

    Drizzle with 1/2 teaspoon olive oil and toss gently to combine all ingredients. Season with salt and pepper to taste, and add a squeeze of lemon if desired.

Roasted Sweet Potato and Kale Superfood Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Sweet Potato and Kale Superfood Salad

YOUR SOLIN GENERATED RECIPE

Roasted Sweet Potato and Kale Superfood Salad

Enjoy a vibrant medley of roasted sweet potato, nutrient-packed kale, hearty chickpeas, edamame, quinoa, and a boost of protein-rich tofu dressed in a light olive oil drizzle. This superfood salad offers a delightful mix of textures and flavors, from the natural sweetness of roasted vegetables to the fresh, crisp bite of kale.

NUTRITION

578kcal
Protein
31g
Fat
15.8g
Carbs
80g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 cups shredded Kale

1/2 cup Chickpeas (canned, drained, rinsed)

100 grams Edamame (shelled)

1/2 cup cooked Quinoa

50 grams Firm Tofu

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pierce the sweet potato with a fork, then roast it directly on the oven rack for about 45 minutes or until tender. Once cool, peel (if desired) and cube the flesh.

  • 3

    While the sweet potato roasts, prepare the kale by removing thick stems and massaging the leaves with a pinch of salt to soften.

  • 4

    Drain and rinse the chickpeas. If you prefer a warmer salad, you can lightly roast them in a dry pan for a few minutes.

  • 5

    Cook quinoa according to package instructions and let it cool slightly.

  • 6

    For the edamame, if using fresh or frozen, steam or boil until tender (if not pre-cooked), then drain and cool.

  • 7

    Press the excess water from the tofu and cut into small cubes. Optionally, you can lightly sauté the tofu in a non-stick pan for added texture.

  • 8

    Combine the roasted sweet potato, kale, chickpeas, edamame, quinoa, and tofu in a large bowl.

  • 9

    Drizzle with 1/2 teaspoon olive oil and toss gently to combine all ingredients. Season with salt and pepper to taste, and add a squeeze of lemon if desired.