Soy Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is the kind of salad that actually fills you up and makes you feel good doing it. Caramelized sweet potato, fluffy quinoa, and massaged curly kale form a hearty base, layered with creamy avocado, crunchy pumpkin seeds, shredded cabbage, and carrots for color and texture in every bite. The dressing is where the magic really happens — a bright lemon and olive oil blend spiked with turmeric, ginger, and fresh garlic that ties every component together with a warm, earthy kick. Massaging the kale with olive oil and salt before assembling is a small step that makes a huge difference, softening the leaves so they soak up the dressing rather than fight it. Every ingredient here is whole and straightforward, so you never have to second-guess hidden additives or fermented soy derivatives that sneak into so many store-bought dressings and grain bowls. It works beautifully as a meal prep centerpiece — the quinoa and roasted sweet potato can be made ahead, and the whole thing comes together fast once your components are ready. Serve it with an extra squeeze of lemon and you've got a bowl that looks impressive, tastes even better, and checks every box.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!