Vegan Power Salad Bowl - Marla Meridith

Ingredients

• 1 cup dry quinoa, cook to package directions
• 1 pound sweet potato, cut into 1/2 inch pieces (I leave the skin on)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• one 16 ounce can chickpeas (garbanzo beans), drained & rinsed
• 1 bunch kale, rinsed, ribs removed & torn into easy to eat pieces
• 1 avocado, sliced & tossed with lemon juice
• 1/4 cup sliced green onion
• 1/4 cup slivered almonds (or any nuts you like)
• 2/3 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• juice from 1/2 lemon (1 tablespoon)
• 2 tablespoons finely minced shallots
• 2 teaspoons dijon mustard
• 1 teaspoon dried parsley flakes
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper