MEAT FREE WEEK Recipe: Good Life Eatery Kale, Sweet Potato & Hazelnut Salad

Meat Free Week is in full swing, and whether or not you’re sticking with it, this recipe from our friends at The Good Life Eatery is an absolute winner. One of London’s favourite healthy-eating cafes, serving up protein-rich smoothies and cold-pressed juice – alongside superfood salads like this one… enjoy.

Kale, Sweet Potato and Hazelnut Salad

Ingredients:

• 80g prepped kale – stalks removed
• 40g red quinoa
• 40g black quinoa
• 100g sweet potato
• 15g roasted hazelnut – bashed into small bits
• 10g toasted coconut
• 15g goji berries
• 100g hazelnut dressing (instructions for dressing below)
• 10g salt for cooking quinoa
• 40g coconut oil
• 1⁄2 ripe avocado

Method:

1. Start by preheating the oven to 190 celsius.
2. Put the coconut into the oven for 3-4 minutes until lightly toasted, combine with the roasted hazelnuts. Set aside.
3. Peel the sweet potato and cut into 2 cm-3cm cubes.
4. Toss the sweet potato in a bowl with 20g coconut oil, salt/pepper to evenly coat and put into the oven to roast for 15 minutes or until nicely brown.
5. Combine red and black quinoa into a pot with water and 1 tsp. sea salt. Cook red and black quinoa as if cooking pasta. Bring to a boil, reduce heat and cook for 12-15 minutes. While the quinoa and sweet potato are cooking, remove the stalks from the kale and cut into 2cm chiffonade.
6. Remove avocado flesh and cut into cubes.

Putting the salad together:

1. Massage kale with coconut oil until kale leaves have softened.
2. Combine kale with sweet potato, quinoa, avocado and hazelnut dressing.
3. Top with toasted hazelnuts and coconut flakes and goji berries.

Hazelnut Dressing:

• 40g roasted hazelnut
• 5g maple syrup
• 25g red wine vinegar
• 75 g olive oil
• 2 tbsp. hazelnut oil
• Salt/Pepper
• A few drops of water to thin out (optional)

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59 Sloane Avenue, London, SW3 3DH

www.goodlifeeatery.com