California Roasted Sweet Potato Kale Salad Recipe
Ingredients
* For the dressing:
* Âź cup tahini
* ½ teaspoon garlic powder
* 2 tablespoons freshly squeezed lemon juice
* 1 teaspoon pure maple syrup
* 1/2 teaspoon dijon mustard
* ½ teaspoon salt, plus more to taste
* Lots of freshly ground black pepper
* 2-3 tablespoons warm water, to thin the dressing
* For the salad:
* 1 tablespoon olive oil
* 1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
* 1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
* 1/2 cup dried cranberries
* 1 avocado, sliced or diced
* ½ cup wasabi peas* (or roasted salted chickpeas), for crunch
* For the sweet and spicy:
* ½ cup spark of spices whole roasted cashews click here to order: https://amarilloeatsorganic.com/products/whole-roasted-cashews-spark-of-spices
Instructions
1. Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through. (I used leftovers)
2. In a medium bowl, whisk together the ingredients for the dressing: tahini, garlic powder, fresh lemon juice, pure maple syrup, dijon mustard, salt, pepper and water. I like to start with 2 tablespoons of water, but you may need 3 total tablespoons to achieve a creamy dressing that is easily pourable. Youâll want to be able to coat all of the kale nicely so a thinner dressing is better. Set dressing aside.
3. Add the finely chopped kale to bowl & pour the dressing over. Use a tongs to coat the kale with the dressing; you REALLY want to get it mixed well. Allow the dressing to sit with the kale for 15 minutes or longer to help the kale marinate with the dressing. Add in your roasted sweet potato cubes, cranberries, avocado and wasabi peas or roasted chickpeas. Give the salad a gentle toss to combine.
5. Finally top with cashews #sunshinenutcompany #amarillo
Posted on October 02, 2021
Charity Godwin
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Whole 30 Roasted potatoes, kale, egg breakfast
PREP 20 minutes | ROAST 30 minutes | TOTAL 50 minutes | SERVES 4
The creaminess of the roasted potatoes nicely balances the hearty texture of the kale in this sheet-pan hash. Using pre-chopped kale saves the time of washing, stripping, and chopping the greens.
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
1 large onion, chopped
3 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
11/2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon coarse salt
1/2 teaspoon black pepper
4 cups chopped kale (see Tip)
8 large eggs
4 green onions, thinly sliced
Chopped fresh parsley (optional)
Roasted Potato and Kale Hash with Eggs
PLACE a rack in the center of the oven. Preheat the oven to 450°F. Line a large rimmed baking pan with parchment paper.
COMBINE the potatoes, onion, garlic, olive oil, oregano, chili powder, salt, and black pepper in a large bowl and toss to coat. Spread on the baking pan. Roast until the potatoes are just tender and starting to brown, about 20 minutes.
REDUCE the oven temperature to 400°F. Add the kale to the pan and stir until the kale wilts, returning the pan to the oven for a few minutes if necessary. Make six indentations in the hash and carefully break an egg into each indentation. Roast until the egg whites are set, 8 to 10 minutes more. Top with the green onions, sprinkle with chopped parsley if desired, and serve.
Posted on October 02, 2021
Charity Godwin
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