Sweet Potato Kale Salad With Black Rice Recipes

KALE & SWEET POTATO SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
• In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
• Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
• In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
• In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
• Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
• Serve with more dressing if desired.
• Enjoy!

SWEET POTATO KALE SALAD WITH BLACK RICE

Steps:

• Add the cubed sweet potatoes to a baking sheet and toss with the olive oil. In a small dish, combine the salt, cinnamon, cumin and pepper together and sprinkle over the sweet potatoes. Transfer to the oven and roast for 15 minutes. When the potatoes are fork-tender, transfer from the oven and allow to cool to room temperature.
• While the sweet potatoes are roasting: Rinse the rice under cold water and add to a medium size saucepan with the cold water and salt. Bring to a boil over medium high heat and cook for 5 minutes. Reduce the heat to low, add a tight fitting lid and cook for 30 minutes. The rice should be al dente and not soft. If there is still a little unabsorbed water, drain it off. Transfer the rice to a bowl and cool to room temperature.
• Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
• In a large salad bowl, combine the cooled black rice, sweet potatoes, chopped kale and the green onions. Pour the vinaigrette over the salad and gently toss together.

SWEET-AND-SAVORY KALE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

CALIFORNIA ROASTED SWEET POTATO KALE SALAD

Steps:

• Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
• In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. You'll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
• Add the finely chopped kale to a large bowl and pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well so toss together for a few minutes to help breakdown the kale. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
• Finally make your sweet and spicy pistachios: place pistachio in a skillet over medium heat. Toast nutes for 4-6 minutes, stirring frequently until they turn just slightly golden then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 15 more seconds to coat pistachios, then transfer to a piece of parchment paper to cool for a few minutes. Pistachios may stick together so try to spread them in an even layer when they are cooling. Slightly chop once they're a little cool and place them on the salad. Enjoy! Salad keeps well for 3-4 days. Serves 4-6

BLACK BEAN & SWEET POTATO RICE BOWLS

Steps:

• Place rice, garlic salt and water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until water is absorbed and rice is tender, 15-20 minutes. Remove from heat; let stand 5 minutes., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; saute sweet potato 8 minutes. Add onion; cook and stir until potato is tender, 4-6 minutes. Add kale; cook and stir until tender, 3-5 minutes. Stir in beans; heat through., Gently stir 2 tablespoons chili sauce and remaining oil into rice; add to potato mixture. If desired, serve with lime wedges and additional chili sauce.

SWEET POTATO KALE SALAD WITH CREAMY HONEY MUSTARD DRESSING

Steps:

• 1. Preheat oven to 425° F.2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powded, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers. 4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens. 5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta. Enjoy!

SWEET POTATO KALE SALAD

Steps:

• Preheat oven to 400 F.
• Drain lentils, then place on a clean kitchen towel to dry. Add the lentils, pepitas, paprika, garlic powder, and oil to a baking pan. Season with salt and pepper, then toss to coat.
• Roast Lentils: Spread lentils and pepitas out in an even layer. Roast for 10 mins, then give them a shake and a stir and roast for another 10-12 min, until crunchy and crispy.
• Prepare 1 large or 2 smaller baking trays. Add the carrot, sweet potato, red onion and beet to the pans in an even layer so they're not overly crowed (use 2 pans if needed). Add the olive oil and a pinch of salt and pepper and toss to coat.
• When the lentils are done, increase the oven temperature to 425 F and roast the vegetables for 30-40 minutes until tender.
• Add all of the dressing ingredients to a blender and process until smooth. If you don't have a blender available, use 1/2 garlic powder instead of garlic cloves and whisk the dressing together in a bowl until smooth.
• Remove the kale leaves from the tough stems and chop into bite-sized pieces. Drizzle the kale with 1 tsp olive oil and massage with your hands for 30 seconds or so until softened and bright green.
• Assemble Salads: Divide the kale between 4 serving bowls or storage containers. When the vegetables are ready, divide the roasted vegetables and crispy lentils between each serving. If you're adding fresh herbs, sprinkle those on top. If you're serving right away, drizzle the dressing over each serving and enjoy. If you're storing for later, store the dressing separately and add just before serving.

BLACK RICE WITH SCALLIONS AND SWEET POTATOES

Steps:

• Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.
• While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.
• *Available at Kalustyan's (800-352-3451) and Indian Harvest (800-294-2433; indianharvest.com).