# What you'll need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (12 oz)
02 - 1 bunch kale, stems removed and leaves chopped (5.3 oz)
03 - 1 small red onion, thinly sliced
04 - ¼ cup fresh parsley, chopped
05 - ¼ cup pomegranate seeds (optional, for garnish)
→ Grains
06 - 1 cup quinoa, rinsed
→ Dressing
07 - ¼ cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, minced
13 - Salt and black pepper, to taste
→ Toppings
14 - ¼ cup toasted pumpkin seeds (pepitas)
15 - ¼ cup feta cheese, crumbled (optional)
# How to make it:
01 - Preheat oven to 400°F. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and golden.
02 - In a medium saucepan, bring 2 cups water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and sprinkle with a pinch of salt. Massage leaves gently with your hands for 2–3 minutes until softened and darker in color.
04 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until emulsified.
05 - Add cooked quinoa, roasted sweet potato, sliced red onion, and chopped parsley to the kale. Pour dressing over and toss gently to combine all ingredients evenly.
06 - Sprinkle toasted pumpkin seeds, crumbled feta (if using), and pomegranate seeds on top. Serve immediately or chill and add toppings just before serving.
