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Roasted Sweet Potato and Kale Salad

Roasted Sweet Potato and Kale Salad

SweetPotatoKale

Most people in the US are losing their minds over pumpkin and pumpkin spiced everything this time of year. I don't blame them. As a fellow North American it's probably one of things I miss most this time of year since I now live in Norway. Lucky for me they have carving pumpkins closer to Halloween, as long as you are willing to pay the hefty price for the. I guess when your growing season is as short as it is here in Norway, it can be hard to grow things like pumpkin. But luckily I'm coming up with some of my own fall/autumn favorites and lately it's been sweet potatoes and kale! Ever since I tasted my first sweet potato I was hooked. I can not say the same for kale. Kale to me was just some hip new green that no one would shut up about and everyone pretended to like because it was supposed to be so good for you. So I played along. I did just about everything to hide the taste of kale of my smoothies. Adding all the sweetest fruits on top to mask the grassy green taste. Honestly, it wasn't until this year that it even dawned on my to eat kale with savory dishes. And...I may never put it in my smoothies again. Massaged kale in lemon juice covered in tahini dressing or steamed in a pan and topped with nutritional yeast. Now I really can't get enough kale. And I really can't get enough of this salad.

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Ingredients:

1 large sweet potato

4 cups washed and finally chopped kale

2 tablespoons of tahini

2 tablespoons of lemon juice

Salt and Pepper

Garlic Powder

Any other topping of your choosing. I like sunflower seeds, pumpkin seeds and finally chopped carrots. 

Method:

Preheat your over to 200 degrees Celsius. Peel your sweet potato and cut into bite size cubes. Line a baking sheet with parchment paper so your sweet potato won't stick. Roast sweet potato in the over for about 30 minutes. The time could vary greatly depending on your oven or the oven setting you have it on so please watch your potatoes closely to make sure they dont burn. 

Put your clean and chopped kale in a large salad bowl. Make sure you have plenty of room to add your other salad ingredients. Massage your kale with 1 tablespoon of lemon juice. The lemon juice helps breakdown the kale and make it less chewy. Massage for about a minute then set aside.

In a small bowl mix your tahini with the other tablespoon of lemon juice. Add about 1/2 tsp of garlic powder plus salt and pepper to taste. Once you start to mix the lemon juice and tahini you will notice the dressing start to thicken. Add 1 tsp of water at a time to thin out the dressing until you get your desired consistency. I added about 4tsp of water. 

Add your dressing to your kale and mix well, making sure to coat each piece of kale with the dressing. Add in your other toppings. This is where you can make it your own. I like to add shredded carrot, sunflower and/or pumpkin seeds. Oh and of course don't forget to add your freshly roasted sweet potato. It makes this otherwise cold salad warm and cozy and perfect for a fall or winter day. 

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