Let’s review the past year: Last year (in a post about a kale and butternut squash salad, funnily enough), I proclaimed that the following were my resolutions for 2014:
Learn to use piping bags– Done! See these chocolate cupcakes for proof =)
- Work with yeast – This one still scares me a little me…
Take more photos– Done! Take more good food photos– Done! “Good” is, of course, a relative term. Cook with curry– Done! See this post about chicken tikka masala that actually ended up being one the most popular posts on my blog in 2014! I’ll be showing you an awesome chicken curry later this week, too. Bundt cake– Done! I didn’t blog about it, but I made pumpkin chocolate chip bundt cakes this past fall.
- Take better care of myself – Nope. Still not quite there yet.
So… 5/7? Could be worse. What about this year? I’m keeping it simple.
- Drink more water
- Exercise regularly and consistently – Regularly = at least 4x/week; consistently = keep doing it all year long. Granted, we’re only 12 days into the year, but so far, so good.
There you have it. Anyone else willing to share their resolutions?
This salad bowl will help to keep you on track with your goals of eating better in the new year. Full disclosure, it is slightly involved to make, but the recipe makes 4 servings. So if you make it on Sunday, you have lunches for almost the entire week ready to go!
The recipe for this kale salad bowl comes from the blog I Will Not Eat Oysters, though I’ve tinkered slightly with some of the proportions. The recipe makes enough for 4 substantial servings.
For the sweet potatoes –
- 2 sweet potatoes, peeled and cubed
- olive oil
- salt and pepper
For the tahini dressing –
- 2 cloves garlic
- 1 tsp salt
- 3/4 cup tahini paste (check near the peanut butter if you have trouble finding it in your grocery store)
- 3 tbs lemon juice
- 2-3 tbs warm water
For the lemon dressing –
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
For the kale bowls –
- 4 cups raw kale, washed, chopped, and stems removed
- 1 1/2 cups cooked quinoa, cooked in chicken or vegetable broth (it adds a ton of flavor!)
- 1-15 oz. can chick peas, drained
- 1 cup feta cheese, crumbled
- sesame seeds
- salt and pepper
Begin by roasting your sweet potatoes. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside. In a plastic bag, combine the cubed sweet potatoes, salt, pepper, and olive oil. Toss until all sweet potatoes are coated. Place the sweet potatoes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, tossing them around halfway through.
To make the tahini dressing, add all of the ingredients to a blender or food processor. Blend/process until smooth.
To make the lemon dressing, simply whisk all of the ingredients together.
For the bowls themselves, you’ll start by massaging the kale. This will make the kale a bit softer, and break down the tough fibers. Place the clean, chopped kale in a large bowl. Pour the lemon dressing over, and add some salt and pepper. Follow the instructions in this video on how to massage kale. You’ll be massaging it for 3-4 minutes.
Once the kale has been massaged, top it with the roasted sweet potatoes, cooked quinoa, feta cheese, chick peas, sesame seeds, and any additional salt and pepper, to taste.
One of the great things about this salad is it is really hearty. You can make it at the start of the week and not worry about it being soggy or gross by the time Wednesday or Thursday rolls around.