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Smooth Move Kale & Cinnamon Roasted Sweet Potato Salad.

By Jackie DeKnock  ,   

June 18, 2020

Greens are also your BFF’s (best fiber friends)! Enjoy this combo of greens with a medley of roasted sweet potato, cabbage, carrots, chickpeas and many other BFF’s! Your stomach will fall in love with you!

  • Prep: 45 mins

  • 45 mins

    45 mins

  • Yields: Serves 4

Ingredients

2 sweet potatoes, diced

1 tablespoon coconut oil, melted

1 teaspoon cinnamon

½ teaspoon dried ginger

1 teaspoon Himalayan sea salt

1/4 teaspoon freshly ground black pepper

1 large kale, shredded, stems removed and chopped

1 cup red cabbage, finely shredded

1 avocado, cubed

¼ tsp lemon zest

1 lemon, juiced

1 tablespoon extra virgin olive oil

½ cup carrots, diced

1 large can organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)

1/4 red onion, finely diced

1/3 cup dried cranberries

1/4 cup pumpkin and/or sunflower seeds

2 tablespoons sesame seeds

Dressing.

1/4 cup tahini

3 tablespoons water

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

Juice of 1 lemon

1/4 teaspoon cinnamon

Pinch turmeric

1/2 teaspoon Himalayan pink salt, to taste

Garnish.

1 teaspoon sesame seeds

A splash of love

Method

Sweet Potatoes.

Preheat oven to 425 F/220 C degrees. Line baking sheet with parchment. In a large bowl mix diced sweet potatoes with coconut oil, cinnamon, ginger, salt and pepper. Bake 25-30 minutes 25 Minutes until potato edges start to crisp. Allow to cool.

Salad.

Place kale, cabbage, avocado in a large bowl. Add lemon zest and juice of 1 lemon, olive oil. Massage mixture with your hands until coated. Allow flavours to meld together for 20 minutes 20 Minutes . Add remaining ingredients and gently combine. Add cooled sweet potatoes.

Dressing.

Place ingredients into a mason jar and shake well to combine.

Drizzle dressing over your sweet potatoes and serve.

{GF/DF/V}

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