ROASTED SWEET POTATO KALE SALAD WITH AVOCADO #ROASTED #SWEET #POTATO #KALE #SALAD #WITH #AVOCADO # Langsung ke konten utama

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ROASTED SWEET POTATO KALE SALAD WITH AVOCADO #ROASTED #SWEET #POTATO #KALE #SALAD #WITH #AVOCADO #

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ROASTED SWEET POTATO KALE SALAD WITH AVOCADO 

INGREDIENTS
  1. 2 to 4 large eggs
  2. 2 heads lacinato kale chopped
  3. 1 large sweet potato chopped
  4. 1 large avocado sliced
  5. 1/3 cup raw walnuts
  6. 1/4 cup raw pumpkin seeds
  7. 1/3 cup feta cheese crumblesoptional
LEMON HERB DRESSING:
  1. 1/3 cup avocado oil
  2. 1/4 cup fresh lemon juice
  3. 2 tsp pure maple syrupoptional
  4. 1/4 cup fresh parsley *
  5. 1/4 cup fresh mint *
  6. 1/4 tsp sea salt to taste
INSTRUCTIONS
  1. Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.
  2. When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.
  3. While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.
  4. Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.
  5. Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!
MAKE LEMON HERB DRESSING:

Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.

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