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Abundance Kale Salad

Abundance Kale Salad: A Flavor-Packed Vegan Delight

Abundance Kale Salad is a colorful and nutrient-rich dish, perfect for quick dinners or meal prep with roasted vegetables and a creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 medium Zucchini can substitute with yellow squash or asparagus
  • 1 cup Sweet Potato other roasted root vegetables can be used
  • 1 cup Red Cabbage could substitute with green cabbage or carrots
  • 2 tbsp Melted Coconut Oil can substitute with vegetable broth for an oil-free option
  • to taste Sea Salt adjust amount based on personal taste
  • 1 tbsp DIY Curry Powder store-bought blends can be used instead
For the Salad Base
  • 4 cups Mixed Greens provides freshness and can be any combination of leafy greens
  • 1 cup Radishes can replace with cucumbers or bell peppers
  • 1/4 cup Hemp Seeds sunflower or chia seeds can be alternatives
  • 1 medium Avocado could substitute with tahini if avocados are not available
  • 2 tbsp Lemon Juice or Apple Cider Vinegar can replace with lime juice for a different profile
For the Dressing
  • 1/4 cup Tahini can substitute with sunflower seed butter if allergic to sesame
  • 1 tsp Garlic Powder can adjust to taste or use fresh minced garlic
  • 2 tbsp Coconut Aminos tamari or soy sauce can replace it if not gluten-sensitive
For the Crunch
  • 1 cup Crispy Baked Chickpeas can use roasted nuts as a substitute
  • 1 cup Cooked Quinoa omit for a grain-free version or substitute with buckwheat

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather a baking sheet, parchment paper, or silicone mat.
  2. On the baking sheet, toss together the chopped zucchini, sweet potato, and red cabbage. Drizzle with melted coconut oil, sea salt, and DIY curry powder. Ensure well-coated.
  3. Place the baking sheet in the oven and roast for about 20 minutes, stirring halfway through.
  4. While the veggies roast, prepare the tahini dressing by whisking together tahini, garlic powder, coconut aminos, and a pinch of sea salt; slowly add water until smooth.
  5. In a large bowl, combine mixed greens, sliced radishes, hemp seeds, and avocado. Drizzle with lemon juice or vinegar and toss gently.
  6. Once roasted, add vegetables to the salad bowl. Mix in quinoa or chickpeas for added texture, then drizzle with tahini dressing and toss lightly.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Store salad and dressing separately for maximum freshness. Enjoy within 3 days.

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