Kale salad with sweet potato and coconut
Raw sweet potato(es)
1 pound(s), peeled and cut into 1-inch pieces
Fresh lime juice
½ small, seeded and finely chopped
1 small clove(s), minced
½ tsp, grated and peeled fresh
4 cup(s), loosely packed torn
Uncooked red onion(s)
⅓ cup(s), sliced, thinly sliced
Unsweetened coconut flakes
⅓ cup(s), toasted
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
- Place sweet potatoes on baking sheet. Sprinkle with 1/4 teaspoon of 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.
- Meanwhile, to make dressing, whisk together lime juice, jalapeño, garlic, ginger and remaining 1/2 teaspoon salt in large bowl.
- Add sweet potatoes, kale, onion, and coconut chips to dressing and toss to coat. Serve at once.
- Per serving: about 1 cup