Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and chop the kale, and place it in a large mixing bowl.
- Peel and cube the sweet potatoes, then add them to the bowl.
- Rinse the quinoa and cook according to package instructions.
Cooking
- Season the kale and sweet potatoes with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 20-25 minutes until tender.
- In the meantime, cook the salmon on a skillet or grill until fully cooked.
Serving
- Serve the roasted vegetables alongside the quinoa and salmon for a healthy meal.
- Plate the quinoa first, then add a portion of roasted sweet potatoes and kale on the side.
- Top with grilled salmon and drizzle lemon juice or dressing if desired.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or on the stove, adding a splash of water to keep the salmon moist. Options for extra seasoning include garlic or herbs, and you can substitute salmon with chicken or tofu.