Kale Salad with Roasted Sweet Potatoes


Serves 2

Kale + Sweet Potatoes = YUM


  • 2-3 medium to large sweet potatoes
  • 2 tablespoons melted coconut oil
  • 2 tsp. ground cinnamon
  • 1 Avocado
  • 3 cups chopped Kale
  • 3 tablespoons Sesame Seeds
  • 2-3 tablespoons Pomegranate Seeds
  • 1-2 tablespoons extra virgin olive oil for massaging
  • Sea salt and freshly ground pepper to taste


  • 2 tablespoons Red-Wine Vinegar
  • 1 teaspoon Dijon mustard
  • 1 minced Garlic Clove
  • 1/3 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste


  1. Preheat oven to 400 degrees.
  2. Melt coconut oil in a small saucepan.
  3. Slice sweet potatoes thinly, in a large bowl toss with coconut oil, salt and cinnamon. Place potatoes in a single layer on parchment lined baking sheet or silpat baking mat. Bake for about 30-40 minutes, checking them after 20 minutes and flipping them over.
  4. Some of the potatoes may start to brown before the others if they are thinner so remove those while letting the other chips cook until the edges start to brown.
  5. Allow to cool for a few minutes.
  6. Place the kale in a large bowl, drizzle with extra virgin olive oil and massage until kale turns bright green.
  7. Add the avocado, sesame and pomegranate seeds to the kale.
  8. Prepare dressing by whisking together dressing ingredients.
  9. Plate salad and top with roasted sweet potatoes.
  10. Enjoy!