Chicken Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is built entirely on plants, making it a naturally satisfying option that never relies on poultry to deliver substance or staying power. Roasted sweet potato brings caramelized, golden edges and a gentle sweetness, while massaged curly kale softens into something almost silky — a far cry from the tough, bitter leaves that put people off raw kale salads. Fluffy quinoa adds a complete protein base, and crunchy pumpkin seeds and shredded cabbage layer in texture at every bite. The real star is the golden dressing — turmeric, ginger, fresh lemon juice, and a touch of raw honey come together into something bright, warming, and deeply aromatic. Fanning creamy avocado slices over the top right before serving keeps them fresh and makes the whole bowl look like something out of a restaurant. Everything comes together in one large mixing bowl once your roasting and simmering are done, so cleanup is refreshingly minimal. It's the kind of salad that actually keeps you full and has you looking forward to leftovers.
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Learn more →Ingredients
4 servings
For the roasted sweet potato
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the quinoa
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ¼ tsp salt
For the salad
- 1 bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ½ cup shredded carrots
- ⅓ cup raw pumpkin seeds
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 clove garlic, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the sweet potato roasts, combine the rinsed quinoa, 1 1/2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 13–15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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