When a recipe blogger has no computer, she's left to... create recipes! If there was ever a good time for my computer to be broken, the last two weeks were it. I'd been in a recipe funk, looking for motivation but coming up empty. Without a computer, the only part of the blog I could maintain was content. Also, I happened to desperately need to get back onto a meal plan schedule after the Holiday. It's not the day itself that gets me. It's the traveling, the leftovers, the temptations that continue on past just Thanksgiving. Upon returning home, I vowed to get back on track, meal plan and eat clean. After getting focused and slaving away in the kitchen, I finally get to share what I've been working on!
I'm sure you've seen several recipes that simulate this one floating around the web. I can see why variations have become so popular. It's clean, light and yummy, yet filling enough to not feel like you're staving after the last bite.
I enjoyed munching on this for lunch every day last week and I'm happy to say that I was rather impressed with it's ability to "keep" even with the avocados in it! This was one of those I-can't-wait-for-lunch-because-it's-so-good kind of dishes. And maybe lunch was served a few minutes early due to the fact.
It takes a bit of prep work but nothing one 30 minute nap time can't handle. Any other mom's out there living for nap time? Don't get me wrong, I LOVE play time, but I have serious mom guilt if I do anything but pay attention to my sweet girl when she's awake, which makes it exceptionally hard to get anything done!
Prep Time: 30 minutes total (including cook time)
Cook Time: 20 minutes
- Preheat over to 425 F.
- Ideally, you'll already have made quinoa, but if not, load up the rice cooker with quinoa. (I just make enough to last all week and to add to various dishes)
- Cube Sweet Potatoes and put in oven for 20 minutes.
- While sweet potatoes and quinoa are being prepared, tear kale in pieces and put in large bowl. Then add in onion, avocado, peanuts and craisins.
- In a blender (I use my ninja), combine tahini, lemon, lemon pepper and garlic salt and blend.
- Once sweet potatoes and quinoa are done, add them to the bowl along with the dressing and mix together. Serve after chilled!
- 1 Bunch of Kale
- 1 Sweet Potato (cubed & cooked)
- 1 Cup Quinoa (cooked)
- 1/4 Red Onion Chopped
- 1 Avocado
- 1/2 Cup Peanuts
- 1/2 Cup Craisins
- 1/4 Cup Tahini
- 1.5 Lemons
- Lemon Pepper
- Garlic Salt
I love a good salad. Scroll through other salads that are so delicious you won't even know their healthy. Except their made with lettuce, kale or spinach. That kind of gives it away.