Vegan Turmeric Kale & Quinoa Detox Salad

Total time45 min

Prep time20 min

Cook time25 min

Vegan Turmeric Kale & Quinoa Detox Salad

Golden roasted sweet potato, fluffy quinoa, and deeply massaged kale come together in this vibrant, texture-packed bowl, finished with crunchy pumpkin seeds, shredded carrots, and red cabbage for color and crunch in every bite. The dressing is where this one really shines — bright lemon juice, warm turmeric, ground ginger, and fresh garlic whisked into good olive oil for a tangy, golden coating that clings to every ingredient. Creamy avocado slices fanned over the top add richness, while a scatter of fresh parsley and a squeeze of lemon at the table keep things fresh. It's a build-ahead, meal-prep-friendly salad that holds up well in the fridge, with the kale actually softening and improving over time. Every component here is plant-based by nature, which makes this an easy, satisfying option for a vegan spread without sacrificing flavor or heft. Serve it as a hearty lunch on its own or alongside your favorite grain bowl additions.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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