Here’s to the only vegetable I know of that
– is sweet enough to be a fruit;
– has more vitamin A than Braunschweiger Liver Sausage;
– graciously turns a deaf ear to being called by the wrong name millions of times every Thanksgiving Day (even though it can’t figure out where the confusion comes from since yams are native to Africa, are rarely sold in America, and aren’t even very sweet);
– even more graciously shares a name with a lazy vegetable that’s known for sitting on the couch all day;
– comes in a variety of stunning colors (including purple, cream, yellow, orange, and pink);
– and humbly submits to being smothered in disgusting marshmallow cream when it knows very well it tastes best in savory dishes like this fabulous salad that is perfect for tomorrow’s lunch.
- 2/3 cup uncooked quinoa
- 1 1/2 cups water
- 2 medium raw sweet potatoes (about 3 cups diced)
- 1 - 2 tablespoons olive oil
- 2 teaspoons granulated onion
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt, scant
- 1 bunch (about 6 ounces) raw kale
- 1/3 cup water
- 1/3 cup diced sweet onion
- 2/3 cup corn kernels – optional
- 2 tablespoons lemon juice, scant
- 1/2 cup Creamy Italian Salad Dressing
- Preheat oven to 425°F.
- Cook quinoa.
Place water in a saucepan and begin heating over high heat. Add quinoa, cover, and bring to boil. Reduce heat and simmer for 15 minutes or until all water is absorbed.
- Roast sweet potatoes.
Wash and peel sweet potatoes. Cut into bite-size pieces and mix with oil. Add seasonings and mix.
- Distribute single layer on a baking sheet. (I line my baking sheet with parchment paper because it makes cleanup easier.) Bake at 425°F for 20 minutes or until nicely browned on the outside and tender on the inside. (Baking time will vary depending on size of sweet potato pieces.) Remove from oven to cool.
- When quinoa is done, transfer to a mixing bowl. Use quinoa pan to steam kale.
- Place 1/3 cup water in pan and begin heating. Add chopped kale, cover, and bring to boil. Reduce heat and simmer until tender but not mushy (about 5 minutes).
- Remove lid and allow remaining water to evaporate completely.
- Mix roasted sweet potatoes, corn, and kale into quinoa. Mix in lemon juice.
Serve with dressing.
This delicious dish is included in my "Healthy Packed Lunch" Meal Plan.
Fun Fact for the Day:
I never ate sweet potatoes until I was 26 years old! Not sure what took me so long. Now they’re my favorite food! (Well, besides ice cream, that is.)
Sweet Potatoes and Blood Sugar
Even though sweet potatoes are sweet, research has found that they tend to help stabilize blood sugar levels. This is probably due in part to their high levels of manganese, which assists in the proper metabolism of carbohydrates.
Studies have also found that sweet potatoes can help stabilize appetite.