Power Salad

Shopping

• Produce
  • kale (1)
  • lime (1)
  • sweet potatoes (1.5lb)
  • avocados (2)
  • lime juice (about 2 limes) (.25c)
  • jalapeño (1)
  • pepitas (.25c)
• Dairy
  • crumbled feta (.33c)
• Middle
  • black beans (14oz)
  • quinoa (1c)
• Staples
  • olive oil (4tbsps)
  • salt (.75tsp)
  • ground cumin (2tsps)
  • smoked paprika (1tsp)
  • coriander (.5tsp)

Prep

1. Rinse, cook quinoa (1c)
2. Kale: derib, chop, salt, massage
3. Dressing for kale
   1. Olive oil (2tbsps)
   2. Lime juice (1)
   3. Salt (.5tsp)
4. Slice sweet potatoes into .25-inch cubes
5. Sweet potato spices:
   1. Cumin (2tsps)
   2. Smoked paprika (1tsp)
   3. Salt (.5tsp)
6. Slice avocados into long strips
7. Rinse and drain black beans
8. Crumble feta (.33c)
9. Deseed and chop jalapeño

Cook

1. Cook sweet potatoes.
   1. Largke skillet, olive pver medium heat
   2. Add spices (cumin, smoked paprika, salt)
   3. Add sweet potatoes, toss to coat
   4. Once sizzling, add .25c water, cover
   5. Stir occasionally until easily pierced with fork, 7-10min
   6. Uncover, heat to medium.
   7. Evaporate excess moisture, caramelizing edges, 3-7min
   8. More olive oil if sticking
2. Toast pepitas (.25c), 3-5min
3. Avocado sauce. Ingredients in blender.
   1. Avocados (2)
   2. Lime juice (.25c)
   3. Jalapeño (1)
   4. Coriander (.5tsp)
   5. Salt (.25tsp)
4. Combine kale, quinoa, dressing, beans, pepitas, feta, sweet potatoes

Notes

• Suggested Time: 55m p - Prep: 20m
  • Cook: 35m
• Servings: 4

Citation

Inspired by Cookie and Kate