Salada morna de batata-doce e couve kale

Ingredientes

• 500 g sweet potatoes
• peeled and cut into 2 cm cubes
• 200 g kale
• washed and roughly chopped
• 100 g quinoa
• 50 g dried cranberries
• 2 tbsp tahini (sesame paste)
• 1 tbsp maple syrup
• Juice of 1 lemon
• 2 tbsp olive oil
• plus extra for massaging
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 30 g pumpkin seeds
• Salt and pepper to taste (use sparingly to keep sodium low)

Modo de preparo

1. 1

   Warm Sweet Potato & Kale SaladHello, I'm your guide in the Cookinglife kitchen, where every meal becomes a flavourful adventure! This delicious warm salad brings together the sweet, earthy flavour of roasted sweet potatoes with fresh kale, crispy quinoa and a creamy tahini dressing. With dried cranberries and pumpkin seeds added for extra crunch, this is a healthy, satisfying meal that's perfect for a busy weeknight – and it fits beautifully with our philosophy of 'Food that inspires and connects'.Ingredients (serves 4):500 g sweet potatoes, peeled and cut into 2 cm cubes200 g kale, washed and roughly chopped100 g quinoa50 g dried cranberries2 tbsp tahini (sesame paste)1 tbsp maple syrupJuice of 1 lemon2 tbsp olive oil, plus extra for massaging1 tsp smoked paprika1 tsp ground cumin30 g pumpkin seedsSalt and pepper to taste (use sparingly to keep sodium low)Instructions:Preheat the oven to 200°C. Spread the sweet potato cubes on a baking tray, drizzle with 1 tbsp olive oil, smoked paprika, ground cumin, a pinch of salt and pepper. Toss well and roast for 25–30 minutes until tender and golden.Cook the quinoa according to the packet instructions: rinse 100 g quinoa under cold water, cook in 200 ml water with a pinch of salt for 15 minutes until done. Drain and leave to cool.Massage the kale: place the chopped kale in a large bowl, add 1 tbsp olive oil and the juice of half a lemon. Massage with your hands for 2–3 minutes until the leaves soften and turn a deeper green.Make the dressing: in a small bowl, whisk together the tahini, maple syrup, the juice of the remaining half lemon and 1 tbsp olive oil until smooth and creamy. Add a splash of water if needed to loosen.Assemble the salad: in a large serving bowl, combine the massaged kale, roasted sweet potato, cooked quinoa and dried cranberries. Drizzle the tahini dressing over the top and gently toss everything together.Garnish and serve: scatter the pumpkin seeds over the salad for a crunchy finish. Serve immediately while warm for the best flavour and texture.Tips and variations from CookinglifeAt Cookinglife we believe in meals that are not only delicious, but also adaptable to your lifestyle – because 'Food that works for you, every single day'! For a unique twist: keep it gluten-free by making sure your quinoa is certified gluten-free (most already are, but check the label). For a sugar-free option, swap the maple syrup in the dressing for a little extra lemon juice or a natural sweetener like stevia. And for a low-salt version, leave out the salt entirely and let the herbs and spices do the talking – the result is just as tasty and nutritious. Enjoy, and share your creations with us at Cookinglife! 😊