Sweet Potatoes and Kale Salad with Pomegrante Seeds

MURMURES
14Ingredients
20Minutes

Description

Baked sweet potato chips partner perfectly with this kale salad for an easy, healthy lunch option. Tossed together with pomegranate seeds and feta cheese in a tahini dressing, this kale salad make a great wintertime salad and gluten free meal.

Ingredients

US|METRIC
  • 2 sweet potatoes
  • coconut oil (for cooking, or canola oil or peanut oil)
  • salt
  • ground black pepper
  • curry
  • 1/4 cup pumpkin seeds
  • pomegranate seeds
  • 3 tablespoons tahini (sesame paste)
  • 3 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1/2 lemon juice
  • chili (cayenne, to taste)
  • 1 bunch kale
  • feta
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    Directions

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Sweet Potato Preparation:
    3. Peel the sweet potatoes and cut them into thin slices using a mandolin.
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