A protein-packed salad with quinoa, roasted sweet potato, kale, and a zesty lemon vinaigrette.
Roast sweet potato cubes at 400Β°F for 20 minutes until tender.
Massage chopped kale with a drizzle of olive oil until softened.
Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
Toss quinoa, kale, sweet potato, cranberries, and pepitas together.
Drizzle with vinaigrette and serve.
14g
Protein
48g
Carbs
14g
Fat
8g
Fiber