Roasted Sweet Potato Salad
This sweet potato salad puts potato salad in a whole new light. Though roasted sweet potatoes might remind you of the autumn months, it tastes delicious at any time of the year. Yes even during the hot tropical months.
Servings: 2
Calories: 430kcal
Ingredients
- 2 sweet potato chopped (we used a mix of purple and white sweet potato)
- 2 cups kale chopped
- 2 cups bok choy chopped
- 1/3 cup pumpkin seeds roasted or raw
- 1/4 cup spring onion chopped
- 2-3 tablespoons extra-virgin olive oil or melted refined/flavorless coconut oil
- 2 tablespoons maple syrup/honey
- 1/4 lime/lemon juice only (to taste)
- black pepper to taste
- sea salt to taste
Instructions
- Preheat oven to 400°F or 200°C.
- Add sweet potato chunks to large oven dish. Drizzle with 2 tablespoons oil and a little salt. Toss to coat. Bake until tender, approximately 40 minutes. Stir occasionally. Last 10 minutes, add 2 tablespoons honey. Toss to coat.
- In the meantime, heat a skillet over medium heat and toast pumpkin seeds. No oil needed. When ready, transfer to a small bowl.
- Cook kale and bok choy until just wilted and soft in the same skillet with a little coconut or olive oil. Season with black pepper and salt to taste. Set aside.
- When sweet potatoes are ready, combine with kale – bok choy mix. Toss to combine. Add lime juice to taste.
- Garnish with spring onions and pumpkin seeds.
Notes
Serve warm or cold. Delicious either way.