Kale and sweet potato salad

This recipe uses

Multigrain Rye Crispbread

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Kale and sweet potato salad

Preparation Time: 45 minutes

Number of Servings: 1

Recipe by Ryvita

Printer friendly recipe
Kale and sweet potato salad
Energy (kJ)
516
2335
Fat
5
21
of which Saturates
1
3.5
Carbohydrate
14
63
of which Sugars
4
19
Fibre
5
21
Protein
4
18
Salt
76mg
334mg
  • Per 100g
  • Per serving

Ingredients

1 medium (250g) sweet potato, peeled and chopped

1/2 medium red onion, peeled and cut into thin wedges

1 teaspoon Moroccan spice mix

1 ½ cups(170g) finely sliced kale

1 tablespoon extra virgin olive oil

½ cup canned chickpeas, rinsed and drained

2 Multigrain Ryvita crispbreads

Method

  1. Preheat oven 200C.
  2. Put the chopped sweet potato and onion into a bowl and sprinkle over the spice mix. Season with salt and pepper then transfer to a baking tray; roast in the oven for 40 minutes.
  3. Meanwhile, put the kale into a large bowl and add the olive oil. Massage the olive oil into the kale to soften.
  4. Add roast vegetables and chickpeas to kale, toss to combine. Transfer to serving bowl and serve with crispbreads.