One evening for dinner I was not sure exactly what I was making. I just knew I wanted roasted sweet potatoes and a kale salad. So I started pulling this and that from the refrigerator to see what I had to work with.
I diced up one large sweet potato into bite size pieces. Drizzled with extra virgin olive oil and sea salt, I arranged them on a baking sheet and pop ’em it in the oven while I started on my kale salad.
The past few days I had been making this yummy summer detox salad so I was thinking something similar. I had sunflower seeds, unsweetened coconut flakes, golden raisins, a nicely ripe plum.
And that is how this delicious salad came about. It turned out very good, I really enjoyed it because I felt full and satisfied after. So here’s how you make Roasted Sweet Potato Kale Salad. Hope you enjoy!
1 sweet potato
1 tbsp EVOO
3-4 cups fresh kale, chopped (remove stems)
1/2 cup golden raisins
1 tbsp unsweetened coconut flakes
handful of sunflower seeds
1-2 ripe plum
2 tbsp EVOO
1/2 fresh lemon
sea salt & black pepper (to taste)
- Preheat oven to 425 F. Dice sweet potato into 1-inch pieces. Arrange on baking sheet and drizzle EVOO all over (about 1 tbsp more if you want). And sprinkle with sea salt. Place in oven to cook about 30 mins or until crispy on the edges yet soft when you poke it with a fork.
- Using a large mixing bowl add kale and 1-2 tbsp EVOO and juice of 1/2 lemon. Massage kale with your hands to get it all coated. Spoon in coconut flakes, golden raisins and sunflower seeds and mix.
- Dice plum into little bite size pieces. Toss into salad. Add some sea salt and black pepper to taste (just a little bit of black pepper – trust me it’s good). Allow salad to rest in refrigerator while sweet potato roasts.
- Once sweet potato is done. Remove salad from refrigerator and arrange onto a plate. Top with sweet potato pieces and enjoy immediately!