Dueling Avocado + Sweet Potato Kale Salad
Sweet potato and avocado over a bed of kale, and a creamy maple-mustard dressing. Vegan bowl meal.
Servings: 2 salads
Ingredients
- 1 bunch kale or another leafy green, (de-veined, rinsed and chopped)
- 1 avocado, sliced into fans
- 1 medium sweet potato, baked, peeled and cubed
- 1 orange or tangerine, (peeled and thinly sliced)
- ¾ cup shredded or spiralized beets
- ¼ cup hemp seeds, raw
- ¼ cup red onion, diced
Spicy Maple-Mustard Dressing:
- ½ cup vegan mayo
- ¼ cup maple syrup (use a bit less for less sweet dressing)
- 1-2 teaspoon lemon juice
- ¼ teaspoon smoky paprika
- side: lemon slices
- optional: sprinkle smoky paprika and nutritional yeast over top
Instructions
- Preheat oven to 400 degrees. Poke a few holes in your sweet potato using a fork or knife. Bake for 30-50 minutes or until tender and caramelized. Allow the potato to cool a bit before handling. (You can also bake the potato a day ahead of time, store in the fridge, and re-warm or serve it cubed and chilled). -- Speedy version: microwave sweet potato until tender, or peel and boil large cubes.
- Whip up the dressing by whisking all the ingredients together in a small bowl.
- Add the kale, onions and beets to a large mixing bowl and toss with 1-2 tablespoon of the dressing.
- Assemble Salad. Add the kale mixture to your serving bowls. Followed by the avocado fans. Dice the cooled, but still warm sweet potato and add in generous piles to the salad. Sprinkle hemp seeds over top. Add the citrus to the side of the salad. Then drizzle as much additional dressing as you want over top the salad. You can also add additional hemp seeds if desired. Serve with lemon slices. I like to serve with some toasted bread and make DIY avocado toast as I eat the salad. Also optional: sprinkle smoky paprika and nutritional yeast over top to serve.