Sweet Potato Kale & Peanut Salad

Crispy Sweet Potato, Kale & Peanut Salad

Ingredients

Salad

• 700g sweet potato, peeled and cut into small cubes
• 100g kale, stems removed and finely chopped
• 150g cucumber, diced
• 125g red cabbage, thinly sliced
• 140g shelled edamame
• 40g scallions, sliced
• 30g roasted peanuts
• 5g olive oil
• 3g salt

Peanut Lime Dressing

• 30g powdered peanut butter
• 30g lime juice
• 20g soy sauce
• 30g honey
• 10g rice vinegar
• 5g sesame oil
• 5g sriracha, or to taste

Directions

1. Heat oven to 425°F.
2. Toss sweet potato with olive oil and salt. Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until deeply browned and crisp around the edges.
3. Whisk together all dressing ingredients. Add another splash of water if needed to reach a pourable consistency.
4. Massage the chopped kale with about 1–2 tablespoons of dressing for 30–60 seconds to soften it.
5. Add cucumber, cabbage, edamame, scallions, and peanuts.
6. Add the crispy sweet potatoes once slightly cooled.
7. Toss with the remaining dressing and serve.

Nutrition Per Serving, Makes 6:

Calories: 231

Protein: 10g

Carbohydrates: 38g

Fats: 6g

Fiber: 7g