Recipe Instructions:
INGREDIENTS
1 medium sweet potato
2 Tbsp olive oil, divided
1/8 tsp salt
1 1/2 cups reduced-sodium chicken broth
3/4 cup dry quinoa, rinsed and drained
1/2 cup thin wedges red onion
6 cups coarsely torn, trimmed kale
2 cups coarsely shredded, cooked chicken
1 medium apple, quartered, cored, and thinly sliced
1 recipe Dijon Vinaigrette (recipe below)
1/2 cup coarsely chopped walnuts or pecans (toasted)
HOW TO MAKE IT
Preheat oven to 425°F. Peel sweet potato. Cut into quarters lengthwise; thinly slice quarters crosswise. Arrange potato slices in a shallow baking pan. Drizzle with 1 Tbsp of the oil; sprinkle with salt. Toss potatoes to coat. Roast, uncovered, for 15 to 20 minutes or until potatoes are just tender, stirring once halfway through roasting.
Meanwhile, in a large skillet, heat broth and quinoa to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and most of the liquid is absorbed. Drain if needed; transfer quinoa to a bowl. Cover to keep warm.
In the same skillet, heat remaining 1 Tbsp oil over medium heat. Add onion; cook for 4 to 5 minutes or until onion is starting to soften, stirring occasionally. Add kale. Cook for 2 to 3 minutes more or until kale is just wilted, tossing frequently with tongs.
Immediately divide kale mixture among four shallow serving bowls. Top kale with cooked quinoa, sweet potato, chicken, and apple. Drizzle with dijon vinaigrette (recipe below). Sprinkle with walnuts.
How to Make Dijon Vinaigrette
In a small screw-top jar, add 3 Tbsp cider vinegar, 1/3 cup olive oil, 2 tsp Dijon mustard, 1/2 teaspoon dried thyme, and 1/4 teaspoon salt. Cover; shake well until fully combined.
