Ingredients
1 Bunch of Kale
1 large yam
¼ cup olive oil
2 tablespoons organic panela
½ teaspoon pink salt
½ teaspoon freshly ground black pepper
1 cup of Brussel Sprouts
1 cup cooked quinoa
½ cup raw almonds
¼ cup dried cranberries
For the Panela - Dijon Dressing
1 tablespoon chopped shallot
¼ cup olive oil
1 teaspoon fresh lemon juice
½ teaspoons Dijon mustard
½ teaspoon organic panela
¼ teaspoon pink salt
¼ teaspoon freshly ground black pepper
Directions
Preheat oven to 400° 🔥.
Slice Yam ✨🍠✨ into ½ inch disks, move to a roasting pan and drizzle with some olive oil and coat with panela, some salt and black pepper. Half the brussel sprouts and add to the roasting pan. Drizzle brussel sprouts with remaining olive oil and sprinkle with remaining salt and black pepper. Add raw almonds and roast all together for about 35-40 minutes.
While that’s all roasting, make the dressing by whisking everything together in a small bowl.
When the yams, brussel sprouts and almonds are ready, mix them with cooked quinoa and dried cranberries. Drizzle the dressing over the kale and toss, then top with warm quinoa, cranberries, roasted yams, brussel sprouts and almonds. Enjoy! 🍴
