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Sweet Potato Quinoa Kale Salad


This sweet potato quinoa kale salad recipe is healthy food meets comfort food. Chopped kale, smokey roasted sweet potatoes, quinoa, sunflower seeds, and a thick miso citrus dressing to wrap it all up. Perfect for lunch, dinner, or meal prep!

Sweet Potato Quinoa Kale Salad

WOO! Happy Monday, everyone! Did you guys SEE that Justin Timberlake concert last night?! I mean… WHOA. 😉 What a show! Did you love it? Did your team win? I was rooting for the Patriots, but I love a good underdog so I’m not too upset.

Let’s kick off (<– see what I did there?) February with a kale salad! Ok. But wait. This kale salad is good. This kale salad has smokey roasted sweet potatoes. And quinoa. And crunchy sunflower seeds. And a ridiculously good citrus dressing.

This salad is the kind of thing I’ve been craving lately, so I’m sharing it because I figure plenty of you are probably on the same page. I tend to get in a food rut this time of year. Lately, it’s been potato-kale soup, soft boiled eggs, pizza, and roasted veggies. I made this salad to shake things up and get some variety into my food life.

I’m not quite in the mood for smoothies (hello, it was NINETEEN degrees yesterday). Not really in the mood for a regular salad (I miss fresh colorful summer veggies). But I still want to roll with this January clean eating momentum. So we’re gonna compromise. We’re mixing in some grains and winter veggies with the greens to make sure this salad sticks to the ribs and warms us up.

Sweet Potato Quinoa Kale Salad

Sweet Potato Quinoa Kale Salad

Another thing I love about this salad is that it’s versatile. It can be eaten cold or warm and it’s equally delish both ways. I’ve scooped myself a bowl for lunch right out of the fridge and I’ve heated it up on the stovetop and put a yolky egg on top. You can rotate this salad into your meal prep with your other favorite recipes. You can even mix in roasted tofu or chicken for extra protein. Make this salad yours, friend.

Sweet Potato Quinoa Kale Salad

Make it yours and then tell me all about it! Leave a comment below. Tell me if you liked it (or hated it!). And definitely tag me in a picture of it on Instagram so I can share you on our story!


Sweet Potato Kale Salad

Sweet Potato Quinoa Kale Salad - BEST kale salad. I love the roasted sweet potatoes and the citrus miso dressing. I add this to meal prep and make for dinner all the time! Vegan.

This sweet potato quinoa kale salad recipe is healthy food meets comfort food. Chopped kale, smokey roasted sweet potatoes, quinoa, sunflower seeds, and a thick miso citrus dressing to wrap it all up. Perfect for lunch, dinner, or meal prep!

  • Author: The Fitchen
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: Serves 6 as a side 1x
  • Category: Side Dish


For the Salad

  • 3 sweet potatoes, wedged
  • 4 cups kale, chopped
  • 2 cups quinoa, cooked
  • 1/4 cup sunflower seeds
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon cayenne

For the Dressing

  • 3 Tablespoons yellow miso
  • 3 Tablespoons orange juice
  • 3 Tablespoons maple syrup
  • 2 Tablespoons tamari or soy sauce
  • 1 Tablespoon olive oil
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes


For the Salad

  1. Preheat oven to 375º and line a baking sheet with parchment. Spread sweet potatoes evenly on the pan. Drizzle olive oil and sprinkle seasonings over top. Stir the sweet potatoes to coat as evenly as possible. Bake 30 minutes, stirring halfway for even baking. (While sweet potatoes are baking, you can mix the dressing! Instructions below.)
  2. Wash kale thoroughly and dry. De-stem the leaves and chop roughly. I like to chop my kale quite small so it’s easier to chew and digest. Add to a large bowl and set aside.
  3. Once sweet potatoes are done cooking, allow them to cool for a few minutes. Add quinoa, sweet potatoes, and sunflower seeds to the bowl of kale. Pour in dressing and mix thoroughly to combine.

For the Dressing

  1. In a 16 oz. mason jar, combine miso, orange juice, syrup, tamari, oil, lemon juice, ginger powder, and red pepper flakes. Shake until well combined.


  • Calories: 287
  • Sugar: 11 g
  • Sodium: 581 mg
  • Fat: 13 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 7 g
  • Cholesterol: 0 mg

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Sweet Potato Quinoa Kale Salad

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  • Lori
    June 1, 2019

    could you use white miso, by chance?

    • thefitchen
      June 3, 2019

      Hi there! I’ve never tried this recipe with white miso, but it should be fine. Obviously, the flavor will be a little different but I think it’ll still be tasty! :)

      • lori
        June 10, 2019

        thank you….I cannot find yellow miso anywhere. even on amazon!

        • thefitchen
          June 12, 2019

          That’s a bummer! They stock it at our nearest Whole Foods and Fresh Thyme.

  • Sarah
    May 11, 2019

    Gonna make this! Quick question, is the miso prepared or just the straight paste? Thanks!

    • thefitchen
      May 11, 2019

      It’s just regular miso paste – we use Miso Master brand. :)

  • Maggie
    August 27, 2018

    How long will the last pre-made for meal prep lunches

    • thefitchen
      August 27, 2018

      These stay good in the refrigerator for up to 5 days!

  • Jon
    February 10, 2018

    Amazing as always!

    • thefitchen
      February 10, 2018

      Thank you! <3