Sweet Potato Kale Salad

sweet potato, kale, kale salad, gluten free, dairy free, raw vegan, vegan, veggies, vegetarian, recipes, clean eats, healthy, nutrition, eat the rainbow, easy dinner, meatless monday, meatfree, meatfree monday, veggie option, greens

I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is one of my favourite things to make at the moment. When kale is massaged and the plant fibers break down it turns into something really delicious. It’s also much easier on your digestion. This is one time where I invite you to play with your food: massage on!

Add to it a delicious dressing and roasted sweet potato and you really won’t be missing anything at all with this. This is hearty and satisfying on its own but you can also easily have this as a side and add whatever you like along with it.

Change it up by topping with different nuts and seeds, maybe even add some organic goats cheese or halloumi, there are endless options for this nutritious and colourful meal.

Serves 2


200-250g kale, preferably organic

1-2 small sweet potatoes, cubed

Handful of sesame seeds

Handful of pomegranate seeds

Salt and pepper

Sprinkle of turmeric and paprika for the sweet potatoes

For the dressing:

1 tsp tahini

1 tbsp olive oil

¼ tsp grainy mustard

½ tsp apple cider vinegar

Dash of tamari (gluten free soy sauce)

Dash of maple syrup or raw honey

Juice and zest of an orange

Salt and pepper


  1. Preheat oven to 375 °F. Place a dish with a knob of coconut oil into the oven to melt. Remove the dish; add your cubed sweet potato, season with salt and pepper and the turmeric and paprika. Add it back to the oven for 20-30 minutes until browned around the edges.
  1. While the sweet potato is in the oven, add your kale to a big bowl and remove the leaves from the stems. Gently rub the kale between your fingers until it softens. You may not think it’s doing anything straight away but after a couple of minutes the kale begins to wilt slightly and turn even greener.
  1. Make the dressing by adding the tahini, olive oil, mustard, orange juice and zest, apple cider vinegar, tamari, maple syrup, and seasoning and whisk together.
  1. Dress the kale with your dressing tossing it well so everything is coated. Remove the sweet potato from the oven, top the kale with it and sprinkle on the sesame seeds and pomegranate.




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