Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette

Scaled for 4 portions · 7 steps

2medium sweet potatoes (about ¾ pound total), peeled and diced into ½-inch pieces2 tbspolive oil—Salt and pepper1 cupquinoa, rinsed1.75 cupvegetable broth2 cupstemmed and finely chopped curly kale0.5 cuproasted, salted sunflower seeds*0.33 cupthinly sliced fresh basil0.5 cupfirmly packed fresh basil leaves0.25 cupfirmly packed fresh parsley leaves0.5 cupolive oil0.25 cupfreshly squeezed lemon juice1 clovegarlic, roughly chopped1 tspmaple syrup or agave nectar0.25 tspsalt—Pepper, to taste

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