Kale & Quinoa Salad

For Salad:

1 medium sweet potato

1 tbsp olive oil

1 tsp salt

1 tsp garlic powder

½ tsp pepper

1 cup cooked quinoa

¼ cup raw almonds, roughly chopped

¼ cup dried cranberries

⅓ can of chickpeas (about 5 oz)

3 cups kale, roughly chopped

½ avocado, cut in cubes

For the dressing:

4 tbsp smooth natural peanut butter

Dash of salt

Juice from half a lime

½ tbsp fresh ginger

2 tbps housin sauce

½ tsp red pepper flakes

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Serves 2

1. Make the sweet potatoes: Heat over to 400f. Peel and cut sweet potato into medium cubes. Toss cubes on a baking pan lined with parchment paper or foil, drizzle with olive oil and sprinkle with salt, garlic powder and pepper. Mix to evenly distribute. Bake for 20-25 mins.

2. Make the salad: While the sweet potatoes bake, toss the rest of the ingredients (quinoa through avocado) together in a large mixing bowl. Add in the sweet potatoes once ready.

3. Make the dressing: In a blender, combine the peanut butter, ½ cup of water. Salt, lime juice and red pepper flakes. Blend until smooth. Use additional water to thin the sauce if needed.

4. Distribute salad onto plates and drizzle with dressing, to taste.