Ayurvedic Sweet Potato Kale Salad
Ayurvedic Sweet Potato Kale Salad
Ingredients
For the Salad
- 2 sweet potatoes, peeled and cubed
- 8 cups kale, chopped and stems removed
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon ginger, freshly grated
- 1 teaspoon cumin, ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat the oven to 400°F. Arrange the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400°F - 2
While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, lemon juice, honey, grated ginger, cumin, cayenne pepper, salt, and black pepper in a small bowl.
⏱️ 5 min - 3
Massage the chopped kale with half of the dressing in a large bowl until the leaves are tender and vibrant green.
⏱️ 5 min - 4
Add the roasted sweet potatoes, sliced red onion, cherry tomatoes, and avocado to the kale. Drizzle with the remaining dressing and toss gently to combine.
⏱️ 5 min - 5
Serve the salad immediately or let it chill in the refrigerator for 15 minutes to enhance the flavors.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Ayurvedic Sweet Potato Kale Salad
Ingredients
For the Salad
- 2 sweet potatoes, peeled and cubed
- 8 cups kale, chopped and stems removed
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon ginger, freshly grated
- 1 teaspoon cumin, ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat the oven to 400°F. Arrange the cubed sweet potatoes on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes until tender and slightly caramelized.
⏱️ 30 min•🌡️ 400°F - 2
While the sweet potatoes are roasting, prepare the dressing by whisking together olive oil, lemon juice, honey, grated ginger, cumin, cayenne pepper, salt, and black pepper in a small bowl.
⏱️ 5 min - 3
Massage the chopped kale with half of the dressing in a large bowl until the leaves are tender and vibrant green.
⏱️ 5 min - 4
Add the roasted sweet potatoes, sliced red onion, cherry tomatoes, and avocado to the kale. Drizzle with the remaining dressing and toss gently to combine.
⏱️ 5 min - 5
Serve the salad immediately or let it chill in the refrigerator for 15 minutes to enhance the flavors.
⏱️ 15 min