Kale Salad with Crispy Sweet Potato
This Kale Salad with Crispy Sweet Potato is a lunch recipe that will become your favorite meal for those busy days.
Servings: 4 people
Ingredients
- 6 cups chopped kale stems removed
- ¼ cup homemade vinaigrette — click here for the recipe
- 3 boiled eggs cut into quarters
- 4 strips bacon sugar-free and nitrate-free — fried and chopped
- ½ avocado — chopped
FOR THE SWEET POTATOES
- 2 large sweet potato — peeled and cut into fried shape
- 1 tablespoon olive oil
- Pinch of salt and pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 450 degrees.
- On a baking sheet, place sweet potato fries and toss in olive oil and season with salt, pepper, paprika and garlic powder. Mix well to combine. Arrange fries evenly on the baking sheet, and bake for 15 minutes. Turn and bake for another 10 minutes or until crispy. The time will depend on the size of the sweet potato fry-shapes.
- In a large bowl, add kale and the homemade dressing.
- Massage until the kale starts to soften and wilt, 2 to 3 minutes.
- In the same bowl add eggs, avocado and bacon. Serve with sweet potato fries. Enjoy!
Notes
- Try to cut the sweet potatoes as uniformly as possible so they cook evenly.
- If you choose to keep the skin on the sweet potatoes, you should clean the exterior thoroughly and pat dry.
- Make sure to place the sweet potato fries in a single, even layer so they get crispy.
- To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
- To reheat: Rewarm the sweet potato fries in the microwave or in the oven.
- To freeze: Freeze the sweet potato fries in a freezer-safe bag once they have reached room temperature. Freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 300kcal | Carbohydrates: 24g | Protein: 10g | Fat: 19g | Cholesterol: 91mg | Sodium: 509mg | Potassium: 854mg | Fiber: 5g | Sugar: 4g