lunch · vegetarian · vegan · dairy-free
Kale salad with roasted sweet potato
Warm roasted sweet potato wilts the almond-dressed kale slightly. Sweet, tangy and filling.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains tree nuts.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 425°F (220°C). Cube the sweet potato, toss it with the neutral oil and roast for about 25 minutes, until tender.
-
2
Meanwhile, strip the tough stems from the kale and slice the leaves thinly.
-
3
Whisk the almond butter with the lemon juice, olive oil and a little warm water, then massage it into the kale.
-
4
Add the warm sweet potato to the kale and toss.
