Sweet Potato Superfood Kale Salad

When things get crazy I reach for simple, quick, and easy meals that don’t skimp on nutrition as when things get crazy and stressful that is when we need to make sure we are fueling out bodies properly. I too need reminders with this and with everything going on right now with some remodel projects around the house I need to really stay on top of my health and nutrition which can easily take a back burner when a kitchen is in pieces or you don’t have the time to or can’t get in the kitchen. Luckily I was able to get in my kitchen to roast up some sweet potatoes but sweet potatoes, squash, and grains are things I will be batch cooking to have on hand for times when I can’t get to the stove to through together quick plant-based bowls and salads.

Sweet Potato Kale Superfood Salad
Makes 4 main servings, or 6-8 side dish servings
28g Eat Smart Sweet Kale Vegetable Superfood Salad Kit (kale, green cabbage, broccoli, Brussels sprouts, and chicory), or 8-10c kale and mixed greens of choice
1/3c dried cranberries, or packet of dried cranberries and pumpkin seeds from salad mix
1/3c roasted pumpkin seeds, or packet of dried cranberries and pumpkin seeds from salad mix
1 TBSP apple cider vinegar (used Bragg’s)
1 TBSP extra virgin olive oil (used Costco brand organic extra virgin olive oil)
2-3 sweet potatoes
seasoning for potatoes, cayenne pepper, cinnamon, pink Himalayan or sea salt, optional (blend ratio approximately 1 TBSP salt, 1 tsp cinnamon, 1/2 tsp cayenne pepper)
2 TBSP bacon pieces, optional (used Organic Matters Vegan Chipotle Coconut Bacon)

Preheat oven to 400F. Peel sweet potatoes and chop into 1/2-3/4″ cubes. Line a baking sheet with foil and spray with coconut oil or non stick spray of choice. Lay chopped potatoes in a single layer on baking sheet, spray lightly with coconut oil again, and season by sprinkling with a little cayenne, cinnamon, and salt. Bake for 20-25 minutes, turning once half way, until roasted and tender. Remove from oven. Place greens in a large mixing bowl. In a small container with a tight lid shake apple cider vinegar and oil, pour over greens. With clean hands message the vinegar and oil into the greens. Toss greens with roasted sweet potatoes, dried cranberries, and roasted pumpkin seeds. Season with salt and pepper if desired. Enjoy!
This easy Sweet Potato Kale #Superfood Salad tastes as good as it looks! #vegan #glutenfree #SweatPink Share on X

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