Salad

1 medium sweet potato (about 10 ounces), cut into ½-inch cubes

2 teaspoons extra-virgin olive oil, divided

½ teaspoon smoked paprika

¼ teaspoon ground cumin

8 packed cups finely chopped kale, tough stems removed

2 cups cooked quinoa, cooled slightly

1 (15-ounce) can no-salt-added chickpeas, drained and rinsed

1½ cups finely shredded red cabbage

2 medium carrots, shaved into ribbons or grated

1 cup fresh blueberries

⅓ cup unsalted pumpkin seeds

Directions

Heat the oven to 425°F. Toss the sweet potato with 1 teaspoon olive oil, paprika and cumin. Roast for 20–25 minutes, turning once, until browned and tender.
Place the kale in a large bowl with the remaining teaspoon of oil and a small pinch of salt. Massage for 1–2 minutes, until darker, softer and reduced in volume.
Whisk the tahini, lemon juice, maple syrup, garlic, salt and 3 tablespoons warm water. Add more water, a tablespoon at a time, until pourable. Season with black pepper.
Add the quinoa, chickpeas, cabbage and carrots to the kale. Toss with about two-thirds of the dressing.
Fold in the roasted sweet potato and blueberries. Finish with pumpkin seeds and the remaining dressing.

Rainbow Kale & Quinoa Power Salad