Ingredients
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1 cup dry quinoa
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3 sweet potatoes
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1/4 cup olive oil, divided
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1/2 teaspoon salt
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2 garlic cloves, grated with a microplane
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4 portobello mushrooms, chopped
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1 red bell pepper, cut into 1/2" pieces
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3-4 scallions, trimmed and cut into 1/4" pieces
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1 head broccoli, cut into florets
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1/2 teaspoon garlic powder
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1 package Bowery Farming Baby Kale, chopped
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1 cup toasted pumpkin seeds
For the dressing
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1/3 cup olive oil
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2 lemons, juiced (about 1/4-1/3 cup)
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1/4 cup red wine vinegar
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1/4 cup white miso paste
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1/3 cup nutritional yeast
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1 tablespoon dried oregano
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2 garlic cloves, grated with a microplane
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1/2 teaspoon salt
Directions
Bring two cups of vegetable broth to a boil. Add the quinoa and cook until all of the broth is absorbed and the quinoa is tender.
- Cut the sweet potatoes into cubes and place in a large bowl. Toss with 2 tablespoons of olive oil and salt.
- Place the potatoes on a baking sheet and air fry at 350°F for 18 minutes.
- Heat 2 tablespoons of olive oil in a sauté pan and add the mushrooms. Season with salt and pepper and cook until tender. Remove the mushrooms from the pan and add another tablespoon of olive oil.
- Add the broccoli to the pan and season with salt and garlic powder. Cook until the broccoli is fork tender.
- In a large bowl, combine equal parts of the quinoa, sweet potatoes, mushrooms, red bell pepper, scallions, toasted pumpkin seeds, and broccoli.
- Roughly chop the baby kale and fold into the mixture.
- Whisk together all of the dressing ingredients until emulsified and pour over the salad. Toss to coat evenly.
- Enjoy with your favorite protein or on its own.
What You'll Need
What You’ll Need
Mixing Bowls
Baby Whisks
A good knife
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