Sweet potato kale salad
Delicious kale salad with sweet potatoes, pistachios and garbanzo beans
Ingredients
- 8 oz kale chopped
- ½ tsp salt
- 2 sweet potatoes
- 8 oz garbanzo beans 15 oz can, rinsed well and drained
- 1 avocado optional
- ¼ cup raisins
- ⅓ cup pistachio
- 1 tbsp maple syrup
- ¼ tsp cayenne pepper
- 2 tbsp tahini
- 1 lemon
- 3 cloves garlic
- ¼ tsp black pepper
- ½ tsp dijon mustard
Instructions
- Peel the potatoes, cut them in small cubes and lay them in one layer on a baking sheet lined with parchment paper. Spray with balsamic vinegar and sprinkle with salt and pepper. Roast them until soft (about 20 min at 380 °F on the convection roast setting).
- Add the kale and salt to a large bowl and massage well.
- Add the pistachios to a pan and cook for 3-4 minutes. Remove from heat, add the maple syrup and cayenne pepper and stir.
- Add the pistachios, garbanzo beans, raisins and potatoes to the kale bowl.
Dressing
- Add the tahini sauce, Dijon mustard, lemon juice, minced garlic and pepper to a small bowl and mix well. Add water to get the desired consistency.
- Add avocado cubes to the salad.
- Pour the dressing and toss to combine. Serve immediately.
Nutrition
Calories: 745kcalCarbohydrates: 123gProtein: 27gFat: 22gSaturated Fat: 3gSodium: 784mgPotassium: 2202mgFiber: 21gSugar: 24gVitamin A: 43635IUVitamin C: 176mgCalcium: 377mgIron: 9mg
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