The Active Eagle: Lunch for the Week

A healthy lifestyle blog.


Story by Kate Carroll, Online Editor-In-Chief

As promised, this week I will be sharing what I made for lunch! This week, I prepped a kale, quinoa and roasted sweet potato salad.

The recipe is simple and lasts in the fridge for the week. There are three main components to the dish: kale, quinoa and sweet potato.


To start, I prepped all of my ingredients. I rinsed and chopped my kale and sweet potato. While I let my kale dry, I tossed the chopped sweet potato in olive oil, salt and pepper and put them on a cookie sheet in the oven for 20 minutes at 400 degrees. After I put that in the oven, I boiled a cup of quinoa with a cup of water until all of the water was absorbed.

Next is the fun part, I combined my ingredients! I began with putting kale in each of my five containers for the week, then followed with the quinoa and finished with the sweet potatoes. 

Finally, to add flavor, I made a simple dressing with olive oil, white balsamic vinegar, salt and pepper. This is a basic recipe and it’s super easy to swap out the white balsamic vinegar with a vinegar of your choice.

After making the dressing, I put it into smaller containers and put those in the salad containers. After that, I was finished! This meal is easy to make, healthy and tastes good too!