This Roasted Sweet Potato, Quinoa and Kale Salad has all of my favorite ingredients in ONE single dish! Perfect for lunches or an easy weeknight dinner!
Note: This Roasted Sweet Potato, Quinoa and Kale Salad first appeared on the blog on February 5, 2014 and is such a FAVORITE that I wanted to update it with bright new photos!
Yes this recipe is a tried and true FAVORITE so I just had to update the photos and remind you all how delicious this salad is! It has been one of my go-to salads for years and the dressing is incredible! I love incorporating sweet potatoes into my diet so throwing them into a salad was a no-brainer and ever since I made these sweet and spicy sweet potato fries, I’ve been obsessed with this particular seasoning! It’s a combination of garlic powder, onion powder, chipotle chili powder and oregano with a pinch of brown sugar. I’m telling you, it’s AMAZING. Just trust me on this.
Roasting might be the easiest way to cook anything and these sweet potatoes roasted beautifully. All you do is chop up two medium sweet potatoes into cubes (the smaller you make them the crispier they’ll be!) and toss them together with all the seasonings I just mentioned. Now I’m pretty heavy handed and love my spice, but you can add as much or as little as you want. Roast these for about 30 minutes and prepare to be amazed. This may seriously change the way you eat sweet potatoes, I’m just that confident!
I tossed everything with a simple red wine vinaigrette which coated the kale and the quinoa perfectly, but the real flavor came from the spices from the sweet potatoes! It was a beautiful marriage made in heaven…er I mean my kitchen… and has the perfect balance of greens, protein and starches. If you’re not into kale any type of lettuce would work too. Please make this to your liking!
Pro tip: Any time I make quinoa, I like to boil it in chicken (or veggie) broth rather than just water as this adds SO much extra flavor. It’s such a simple thing you can do that will really make a difference in the taste!
Oh and this is not a small side salad either. This is a delicious fill-you-up kind of salad and I definitely recommend even adding shredded chicken or shrimp to it as well for a complete meal! My hubby isn’t big on salads for dinner, however I was able to win him over with this one. I know there seem like a lot of components going on for just a salad, but I promise you it’s worth it! The sweet potatoes and quinoa make this really filling and at the end of the day you just feel GOOD about what you’re eating. I really hope you all enjoy this salad as much as we do!
Roasted Sweet Potato, Quinoa and Kale Salad
- 2 medium sweet potatoes, peeled and cubed
- 1 Tbsp olive oil
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. oregano
- ½ tsp. chipotle chili powder
- ½ cup uncooked quinoa
- ½ cup chicken broth (or you could use veggie broth or even just water)
- 3 cups kale or mixed greens
- ¼ cup dried cranberries
- 1 Tbsp red wine vinegar
- 1 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1 tsp. minced shallots
- 1 Tbsp honey
- Preheat oven to 425 degrees F.
- Rinse and peel sweet potatoes, chopping them into ¼ inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
- While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a ½ cup of chicken (or veggie) broth to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
- Combine kale, quinoa and cranberries in a large bowl and toss with dressing. Fold in roasted sweet potatoes, serve and enjoy!
Serving Size: 1¼ cups • Calories: 299 • Fat: 11.8 g • Saturated Fat: 1.6 g • Carbs: 43.8 g • Fiber: 6.2 g • Protein: 6.4 g • Sugar: 14.1 g • WW Freestyle Points: 10
Perfect Instant Pot Brown Rice (& Giveaway!)
Perfectly cooked, fluffy brown rice EVERY TIME in about 30 minutes using the Instant Pot! Hands down the easiest way to cook brown rice and perfect for meal prep!
A lot of you have been asking for more Instant Pot recipes, but have mentioned you don’t know where to begin with using it so I figured why not start with literally the EASIEST thing you could ever make to get you comfy using your pressure cooker! You guys this method of cooking brown rice is a total game changer and I promise you won’t ever go back to cooking brown rice the old fashioned way again. Perfectly cooked, tender fluffy brown rice in the Instant Pot every. single. time.
I don’t know about you, but I have always hated cooking brown rice on the stove! I’ve just never seemed to get it just right meaning it either (a) boils over, (b) I completely burn the bottom, (c) the rice doesn’t cook enough or (d) ALL of the above. The Instant Pot totally solves this problem and is WAY easier than sitting there watching your brown rice cook (or burn) on the stove top. Also cooking brown rice on the stove can take up to almost an hour while you only need about 30 minutes or so in your pressure cooker!
Another great thing about using the Instant Pot is that you can just dump everything in, set it and LEAVE it. Pretty much like using a crock pot except waaaay quicker. And it just tastes so much better in my opinion!
Now this is just a basic brown rice recipe, perfect as a base for your meal prep or a yummy addition to your favorite stir fry (or meatballs!), but you could easily make any kind of rice using this method! Spanish rice, cilantro lime, fried rice….I mean just a few examples to get you started 😉
For this “recipe” (if you even want to call it that because it’s just so dang easy) I literally just used water and brown rice, TWO simple ingredients. You could also use chicken or veggie broth in place of the water for some added flavor of course or even add additional seasonings, but I wanted to keep this particular method as simple as possible for you.
As I mentioned above, I LOVE this for meal prep because it makes a ton of rice all at once with little to no effort giving you brown rice to go with the rest of your prepped meals for the week. If you prefer white rice you can still of course use this same method, except the cooking time will be much shorter.
And because I love my Instant Pot so much and plan on sharing tons more recipes, I decided to host a giveaway! Not one, but TWO lucky winners will each receive their very own Instant Pot and you can find all the details over on my Instagram! Simply make sure you’re following Eat Yourself Skinny on Instagram and tag others for additional entries, that’s it! I’m also sharing a video on my stories on how easy it is to make this rice so head on over to check it out!
Perfect Instant Pot Brown Rice
- 2 cups brown rice
- 2½ cups water (or chicken/vegetable broth)
- Combine rice and water in the bowl of your Instant Pot.
- Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 22 minutes. Now let rice cook.
- When done let the pressure release naturally for about 10 minutes. Fluff rice with a fork, serve and enjoy!
Serving Size: ½ cup • Calories: 109 • Fat: 0.8 g • Saturated Fat: 0.2 g • Carbs: 22.9 g • Fiber: 1.8 g • Protein: 2.3 g • Sugars: 0 g • WW Freestyle Points: 4
Sheet Pan Chicken Fajitas – Eat Yourself Skinny
EASY Sheet Pan Chicken Fajitas with all your favorite Mexican flavors that makes the perfect healthy weeknight dinner easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
Yep I’m back at again with another sheet pan meal because they just make life so dang EASY! These Sheet Pan Chicken Fajitas are SO delicious and have all your favorite Mexican flavors right on one pan. Tender, juicy chicken, crisp peppers and onions, all tossed in a blend of spices like chili powder, cumin, garlic, and paprika, topped with fresh lime juice and cilantro. You guys, seriously SO GOOD.
And super easy to make, easy to clean and definitely easy to eat! Since my husband is eating low carb right now, he makes lettuce wraps with his chicken fajita mixture while I like to throw mine in a tortilla or over some brown rice. Either way this recipe is a winner and I love topping mine with extra lime, avocado slices, salsa and shredded cheese!
This whole meal can easily be prepped the night before too. Simply chop up all your veggies and the chicken, make your seasoning ahead of time as well and store everything in the fridge until you are ready to assemble. Then when you get home you can just throw everything onto your sheet pan and pop in the oven! These would also make delicious meal prep bowls too that you could serve with brown rice or even this cilantro lime cauliflower rice. Head over to my Instagram to see how easy it is to make brown rice right in your Instant Pot!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
Being on maternity leave, even though I’m home all day, has had me so busy with the baby so sheet pan meals have been a total lifesaver over the past several weeks! We usually keep a ton of chicken (or fish) and veggies on hand so prepping these meals at night when she falls asleep is really easy and I can just throw everything into the oven the next day!
If you like this recipe then be sure to check out these other popular sheet pan meals:
Hope you all love these sheet pan chicken fajitas as much as we did and if you do make these, please mark sure to tag me on Instagram so I can see all the yummy things you’re eating!
Sheet Pan Chicken Fajitas
- 1½ lb boneless, skinless chicken breasts, cut into ½ inch strips
- 3 bell peppers, thinly sliced (I used red, yellow, green)
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp oregano
- Juice of 1 lime
- 3 Tbsp chopped cilantro
- Optional toppings: sour cream, avocado, shredded cheese, salsa
- Serve with flour tortillas or lettuce cups
- Preheat oven to 400 degrees F.
- Spread chicken, peppers and onions on a baking sheet sprayed with some cooking spray, drizzle with olive oil and season with salt and pepper.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder and oregano. Sprinkle the spices evenly over the chicken and peppers, tossing to coat and spread out in a single layer on the baking sheet.
- Bake in the oven for about 20 to 25 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through. (if you want some char on your veggies, remove chicken from baking sheet and pop veggies under the broiler for about 3 to 5 minutes until the edges start to char slightly.)
- Drizzle with lime juice and sprinkle with fresh cilantro. Serve with lettuce cups or tortillas and desired toppings. Enjoy!
Serving Size: ¼th of recipe • Calories: 316 • Fat: 11.8 g • Saturated Fat: 2.4 g • Carbs: 8.5 g • Fiber: 2.5 g • Protein: 41.7 g • Sugars: 4.8 g • WW Freestyle Points: 2
Sheet Pan Strawberry Pancakes (Gluten-Free)
These quick and easy Sheet Pan Strawberry Pancakes are the best way to make a bunch of pancakes all at once and are ready in just 15 minutes! Gluten free and perfect for a crowd!
So you all know how much I LOVE a good sheet pan meal so why not make them for breakfast?! You guys these sheet pan strawberry pancakes are SO easy to make and gives you 12 pancakes all at once. Best part is this only takes 15 minutes to throw together so it’s perfect for those busy (or lazy) mornings! I really love pancakes, but I hate that you can only make a few at a time so when you’re finally ready to eat, most of the pancakes end up cold. Baking them all in one sheet pan solves this problem and makes the perfect breakfast for a crowd that everyone can enjoy them warm!
This is a pretty basic pancake recipe using oat flour so feel free to add whatever fruit topping you’d like! I used strawberries for this, but blueberries would taste amazing (especially with some lemon zest!), bananas, peaches, chopped nuts or even throw in some chocolate chips! The possibilities are endless so have fun with it and make this to your liking.
And it really is SO easy. I honestly prefer oat flour over almond flour when baking gluten free because it just makes baked goods a lot fluffier than dense almond flour or coconut flour and I personally just prefer the taste overall. To make your own oat flour you simply take rolled oats (or instant oats) and blend them in your food processor or blender for about 60 seconds until they resemble a fine, powdery flour – that’s it! You can of course just buy your own oat flour at the store, but this method saves you money and the flour will last up to three months in your pantry.
The ratio for oat flour is one cup of oats = one cup of oat flour so it’s pretty easy to measure out.
Oh and the key to fluffy delicious pancakes?? Yes adding lemon juice to your milk. This is a neat little hack for easily making your own buttermilk which creates a much fluffier pancake! You could also use vinegar, but I just prefer using lemon juice for overall taste. Simply squeeze a lemon into your milk (1 tablespoon per cup of milk) and let it sit for about 5 minutes before mixing with the rest of the ingredients. Yes the milk will curdle and get clumpy, but that’s what you want! Instant buttermilk.
This is such a lazy way to make pancakes, but hey aren’t weekends meant to be lazy?! I mean if I don’t have to stand over a hot stove all morning flipping pancakes then this is a total win for me. This recipe would be great for brunch, a simple Saturday morning or even meal prep them for the week! They’ll last up to 4 days in the fridge OR you can easily freeze these, I would just store the pancake slices in individual airtight bags to prevent freezer burn.
I topped my pancakes with some maple syrup, but you could sprinkle some powdered sugar over top or even douse them in chocolate, hey I won’t judge. This was such a fun recipe to make and one we really enjoyed! Hope you like it as much as we did!
Sheet Pan Strawberry Pancakes (Gluten-Free)
- 2½ cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 2 cups almond milk (or milk of choice)
- Juice of 1 lemon (this goes in the milk)
- 4 eggs
- 2 Tbsp coconut oil, melted and cooled
- 3 Tbsp maple syrup (or honey)
- 2 tsp vanilla
- 1 cup sliced strawberries
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a measuring cup, add milk and mix in lemon juice. Let the milk sit for about 5 to 10 minutes before adding it to the other ingredients, until milk starts to look clumpy.
- In a small bowl, whisk together milk, eggs, coconut oil, maple syrup and vanilla. Slowly add wet ingredients in with the dry until combined, making sure not to over mix.
- Pour batter onto a prepared baking sheet spreading in an even layer and top with sliced strawberries.
- Bake pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 pieces and serve with maple syrup or your favorite toppings. Enjoy!
Serving Size: 1 slice • Calories: 142 • Fat: 5.6 g • Saturated Fat: 2.2 g • Carbs: 20.2 g • Fiber: 2.8 g • Protein: 4.9 g • Sugar: 4.2 g • WW Freestyle Points: 4
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