Kale and sweet potato salad


Roast veggies and greens to get you through the day.


Preparation Time: 45 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    516
  • Protein
    4
  • Fat
    5
  • of which Saturates
    1
  • Carbohydrate
    14
  • of which Sugars
    4
  • Fibre
    5
  • Sodium
    76mg
  • 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

Preheat oven 200C

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.

Meanwhile, put the kale into a large bowl and add the olive oil. Massage the olive oil into the kale to soften.

Add roast vegetables and chickpeas to kale, toss to combine. Transfer to serving bowl and serve with crispbreads.


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