Kale and Sweet Potato Salad


1 large sweet potato, peeled and diced

8 large kale leaves

1 (15-ounce) can chickpeas, rinsed and drained

1 large tomato, diced

1 large green pepper, seeded and diced

1/2 red onion, finely chopped

1/2 cup dried cranberries

Salad Dressing:

6 tbsp. seasoned rice vinegar

2 tbsp. water

1 teaspoon agave

2 heaping tbsp. nutritional yeast

1/2 teaspoon salt.


1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Spread out diced potatoes on the baking sheet. Bake for 15-20 minutes. Set aside.

3. Tear the kale leaves from the stems into bite-sized pieces. Rub the kale between your hands until soft and slightly wilted.

4. Put kale in a large salad bowl. Add chickpeas, tomato, bell pepper, onion, and dried cranberries together with the sweet potatoes. Toss together to combine.

5. In a separate bowl, whisk together all the salad dressing ingredients. Pour over the salad and serve.

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