Yeast Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is the kind of salad that actually fills you up — roasted sweet potato, fluffy quinoa, massaged kale, creamy avocado, and a rainbow of crunchy vegetables all pulled together by a golden turmeric-lemon dressing. The massage step is the secret weapon here: working olive oil and salt into the curly kale for a minute or two breaks down its tough fibers and transforms it into something tender and almost silky. Skipping yeast entirely is effortless in a recipe like this, since every component is a whole food — no bread, no vinegar, no fermented ingredients to second-guess. The dressing gets its bright, tangy punch from fresh lemon juice and raw honey instead of anything fermented, so it's completely on-plan without sacrificing any depth of flavor. Pumpkin seeds add a satisfying crunch and a boost of plant-based protein, while the turmeric and ginger give the whole bowl a warm, earthy backbone that makes it taste far more complex than the ingredient list suggests. It's the kind of meal that feels genuinely restorative — the sort of thing you'll want to make on a Sunday and eat all week long.
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!