Sweet Potato Kale Crunch Salad
Ingredients
Salad Ingredients
-
1
large
sweet potato
-
1
teaspoon
olive oil
-
¼
teaspoon
chipotle chili powder
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
kosher salt
-
¾
cup
couscous
-
½
small
red cabbage
-
¼
small head
cauliflower
-
1
bunch
dinosaur kale
-
1
ear
sweet corn
-
15
ounce can
chickpeas
-
½
cup
feta
-
¼
cup
roasted pumpkin seeds
-
to taste
optional
lime zest, chopped cilantro, and avocado
Lime Vinaigrette
-
¼
cup
extra virgin olive oil
-
2
tablespoons
mayonnaise
-
1
chipotle chili pepper
from adobo sauce
-
¼
cup
lime juice
-
¼
teaspoon
kosher salt
-
¼
teaspoon
smoked paprika
-
1-2
teaspoons
honey
Instructions
- Preheat the oven to 400°F and dice the sweet potato into ½-inch pieces, then toss with olive oil, chipotle chili powder, smoked paprika, and salt before roasting for 25-30 minutes.
- Prepare couscous by adding boiling water and salt, cover, and let it sit for 10 minutes before fluffing with a fork.
- Roughly chop the cabbage and cauliflower, process in a food processor until finely chopped, and transfer to a large bowl.
- Thinly slice the kale into ribbons and combine it with the cabbage and cauliflower mixture.
- Add corn kernels, chickpeas, feta, and pumpkin seeds to the salad, then mix in the roasted sweet potato and couscous.
- Make the dressing by blending olive oil, mayonnaise, chipotle pepper, lime juice, salt, smoked paprika, and honey, adjusting to taste.
- Toss the salad with the dressing if serving immediately, or store separately for meal prep.
Nutrition Facts (estimated)
Servings
4 main dish salads
Calories
623
Total fat
30g
Total carbohydrates
75g
Total protein
18g
Sodium
652mg
Cholesterol
20mg
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