High-Protein Massaged Kale Salad

Recipe:

High-Protein Massaged Kale Salad

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Serves: 4
Prep Time: 20 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga

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Ingredients

1 package Abbot’s “Chorizo”

2 medium sweet potatoes, cut into 1/2-inch-thick wedges

5 tablespoons extra-virgin olive oil, divided

2 teaspoons chili powder

1 teaspoon paprika or smoked paprika

1 1/2 teaspoons kosher salt, divided

6 medium shallots, peeled and halved or quartered

3 tablespoons lemon juice

1 tablespoon Dijon mustard

2 cloves garlic, minced

2 bunches lacinato kale, destemmed and torn

1 15 ounce can black beans, drained and rinsed

1 cup cooked tricolor quinoa

½ cup toasted pepitas

Description

A high-protein salad? Yes, please. This fully loaded bowl of plant power boasts over 20 grams of protein per serving, plus plenty of healthy carbs and fats to keep you focused and energized.

Method

1. Preheat the oven to 425°F.

2. Toss the sweet potato wedges with 1 tablespoon of the olive oil, the chili powder, paprika, and 1/2 teaspoon of the kosher salt on a large rimmed baking sheet. Bake 30-40 minutes, tossing once, until tender and slightly brown.

3. Toss the shallots with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt on another large rimmed baking sheet. Bake, tossing once, until tender, about 20 minutes.

4. Meanwhile, cook the “Chorizo” according to the package instructions, using 1 tablespoon of the olive oil.

5. Meanwhile, whisk the lemon juice, Dijon, and garlic with the remaining 2 tablespoons of oil and remaining 1/2 teaspoon salt in a large bowl.

6. Add kale and massage with the dressing for 2-3 minutes.

7. Serve the kale topped with the cooked “chorizo”, sweet potato, shallots, beans, quinoa, and pepitas.