Ingredients
2 medium sweet potatoes, peeled and cubed
1 bunch curly kale, de-stemmed and chopped
2 tbsp olive oil
½ tsp paprika
½ tsp ground cumin
Salt and black pepper, to taste
1 tbsp lemon juice or apple cider vinegar
Optional Toppings:
½ cup cooked quinoa
½ avocado, sliced or diced
2 tbsp dried cranberries
2 tbsp crumbled feta cheese
½ cup chickpeas (roasted or plain)
2 tbsp tahini or dressing of choice
Instructions
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.Massage the Kale
Place chopped kale in a large mixing bowl. Add lemon juice and a pinch of salt. Massage the kale for 1–2 minutes until it softens and darkens in color.Assemble the Salad
Add the roasted sweet potatoes to the bowl of kale. Toss to combine. Add your preferred toppings like quinoa, avocado, feta, or chickpeas.Dress and Serve
Drizzle with tahini or your favorite dressing. Serve warm or chilled. Enjoy!
Notes
Best enjoyed fresh, but can be stored in the fridge for up to 4 days.
Keep wet toppings like avocado separate if prepping ahead.
For extra crunch, add toasted nuts or seeds before serving.
Can be made vegan by omitting feta or using a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Roasting + Mixing
- Cuisine: Modern / Health-conscious
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: ~280 kcal
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg