Enjoy this hearty, winter salad that packs a bit of heat. If you can't find toasted coconut strips, you can make them yourself by cooking and stirring coconut strips in a skillet over medium heat for 4 minutes.
Ingredients
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450 g (1 lb) sweet potatoes, peeled and cut into 2.5 cm (1 inch) pieces
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3 ml (3/4 tsp) salt
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2 ml (1/2 tsp) curry powder
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1 ml (1/4 tsp) black pepper
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30 ml (2 Tbsp) lime juice
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20 ml (4 tsp) canola oil
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1/2 small jalapeño pepper, seeded and finely chopped
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1 small garlic glove, minced
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2 ml (1/2 tsp) grated, peeled, fresh ginger
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1 L (4 cups) loosely packed torn kale
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75 ml (1/3 cup) thinly sliced red onion
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75 ml (1/3 cup) unsweetened coconut chips, toasted
Instructions
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Preheat oven to 220°C (425°F). Spray large rimmed baking sheet with nonstick spray.
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Place sweet potatoes on baking sheet. Sprinkle with 1 ml (¼ tsp) salt, curry powder, and black pepper. Lightly spray potatoes with nonstick spray and toss to coat; spread to form even layer. Roast, stirring once, until fork-tender and browned, 20–25 minutes. Let cool.
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Meanwhile, to make dressing, whisk together lime juice, oil, jalapeño, garlic, ginger, and remaining 2 ml (½ tsp) of salt in large bowl.
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Add sweet potatoes, kale, onion, and coconut chips to dressing and toss to coat. Serve at once.
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