Get ready to rock your taste buds with this Firecracker Kale Sweet Potato Salad Bowl! Spicy sweet potatoes, curly kale, fresh dill, and crunchy pistachios tie the knot for a flavour explosion. And that vegan ranch dressing? It’s a creamy kick you won’t see coming.
Now, let me share a little secret with you. As a dietitian, whenever I indulge in spuds in any form, I always seem to attract a chorus of naysayers chiming in with comments like, “Should you be eating that?” or “OMG, potatoes are so bad for you!” But let me tell you, as an all-foods-fit gal, I refuse to let those voices dampen my potato-loving spirit.
This recipe is inspired by my unwavering love for potatoes and my frustration with the misconception that they can’t be enjoyed if you have diabetes. Well, I’m here to set the record straight – potatoes can absolutely be part of a balanced diet!
Nope, I won’t hear any of that negativity.
Instead, I’ll just keep bringing you delicious and nutritious salad recipes that not only tantalize your taste buds but also support your health. Yes, we’re creating balanced plates bursting with flavour.
So go ahead, grab your apron, and let’s make this sweet potato salad bowl together! It’s EPIC!
Here’s what you’ll need
Simple vibrant ingredients that bring texture and taste to every bite.
How to make it
Step 1: Preheat Your Oven & Prep Your Spuds
Prepare for the potato party by preheating your oven to 450°F.
Step 2: Seasoning Shindig, Then Bake ‘n’ Char
Step 4: Whip Up Creamy Vegan Ranch Dressing
Step 5: Salad Assembly: Kale Yeah!
Nutrition highlights
Designed for simplicity and nutritional richness, this kale and sweet potato salad hits all the right notes. Nutritionally speaking, it offers:
- Calcium, thanks to the kale.
- Heart-healthy benefits, with the inclusion of pistachio nuts and olive oil.
- Abundant amounts of fibre, thanks to those sweet potatoes and kale.
Food safe storage
For peak freshness, dive into this salad right after adding the dressing—trust me, it’s when the magic happens! But if you’re saving some for later, no worries. Simply store the ingredients separately and put them together just before serving. And for those leftovers? Keep them snug in airtight containers in the fridge. Bear in mind – this salad is best enjoyed within 24 hours.
If you try this salad with sweet potatoes, I’d love to hear from you! Share your rating, leave a comment, and be sure to tag me on Instagram @DesiliciousRD! Seeing your creations always makes me smile!
Firecracker Kale Sweet Potato Salad Bowl
Get ready to rock your taste buds with this Firecracker Kale Sweet Potato Salad Bowl! Spicy sweet potatoes, curly kale, fresh dill, and crunchy pistachios tie the knot for a flavour explosion. And that vegan ranch dressing? It’s a creamy kick you won’t see coming.
Servings 3 servings
Calories 410kcal
Cost $5
Equipment
-
1 blender compact
Ingredients
- 1 jar vegan ranch dressing
- 3 sweet potatoes medium, washed and dried, skin on and cut into thick wedges
- 2 tbsp olive oil extra virgin
- 1 tsp red chilli powder hot, adjust to your preference
- 1 tsp smoked paprika
- ½ tsp black pepper
- 7 sprigs thyme fresh, washed
- ¼ tsp salt sea salt
- 7 cups kale 80 grams, curly, washed, leaves only, finely chopped
- ¼ cup pistachios plain, whole
- ½ cup dill fresh, washed, finely chopped
Instructions
-
Begin by preheating your oven to 450°F.
-
Spread the potato wedges evenly on a parchment-lined baking tray (use two trays if necessary). Drizzle with olive oil and sprinkle with black pepper, smoked paprika, and chilli powder. Using your hands, toss to coat the wedges evenly.
-
Spread the seasoned potato wedges in a single layer on the baking sheet. Lay fresh thyme sprigs over the wedges for added flavour.
-
Place the baking sheet on the top shelf of the oven and bake for approximately 28 minutes or until the potatoes are golden and tender. Then, switch the oven to broil and cook for an additional 1-2 minutes to achieve a charred exterior.
-
While the sweet potatoes are baking, prepare the creamy vegan ranch dressing by blending tofu, lemon juice, nutritional yeast, and spices until smooth. Store in the fridge.
-
Once the sweet potatoes are done, assemble the salad. Start by laying a bed of chopped kale on a serving platter or in a large bowl. Drizzle two-thirds of the vegan ranch dressing over the kale and toss to coat. Allow the kale to sit for at least five minutes to soften slightly.
-
Top the dressed kale with fresh dill, roasted sweet potato wedges, and pistachio nuts. Finish by drizzling the remaining dressing over the salad with any remaining dill and serve immediately.
Video
Notes
Food safe storage
- For peak freshness, dive into this salad right after adding the dressing—trust me, it’s when the magic happens! But if you’re saving some for later, no worries. Simply store the ingredients separately and put them together just before serving. And for those leftovers? Keep them snug in airtight containers in the fridge once they’ve cooled down. It is best enjoyed within 24 hours.
Nutrition
Calories: 410kcal | Carbohydrates: 57g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 514mg | Potassium: 1316mg | Fiber: 12g | Sugar: 12g | Vitamin A: 37994IU | Vitamin C: 70mg | Calcium: 263mg | Iron: 5mg
Equipment
-
1 blender compact
Ingredients
- 1 jar vegan ranch dressing
- 3 sweet potatoes medium, washed and dried, skin on and cut into thick wedges
- 2 tbsp olive oil extra virgin
- 1 tsp red chilli powder hot, adjust to your preference
- 1 tsp smoked paprika
- ½ tsp black pepper
- 7 sprigs thyme fresh, washed
- ¼ tsp salt sea salt
- 7 cups kale 80 grams, curly, washed, leaves only, finely chopped
- ¼ cup pistachios plain, whole
- ½ cup dill fresh, washed, finely chopped
Instructions
-
Begin by preheating your oven to 450°F.
-
Spread the potato wedges evenly on a parchment-lined baking tray (use two trays if necessary). Drizzle with olive oil and sprinkle with black pepper, smoked paprika, and chilli powder. Using your hands, toss to coat the wedges evenly.
-
Spread the seasoned potato wedges in a single layer on the baking sheet. Lay fresh thyme sprigs over the wedges for added flavour.
-
Place the baking sheet on the top shelf of the oven and bake for approximately 28 minutes or until the potatoes are golden and tender. Then, switch the oven to broil and cook for an additional 1-2 minutes to achieve a charred exterior.
-
While the sweet potatoes are baking, prepare the creamy vegan ranch dressing by blending tofu, lemon juice, nutritional yeast, and spices until smooth. Store in the fridge.
-
Once the sweet potatoes are done, assemble the salad. Start by laying a bed of chopped kale on a serving platter or in a large bowl. Drizzle two-thirds of the vegan ranch dressing over the kale and toss to coat. Allow the kale to sit for at least five minutes to soften slightly.
-
Top the dressed kale with fresh dill, roasted sweet potato wedges, and pistachio nuts. Finish by drizzling the remaining dressing over the salad with any remaining dill and serve immediately.
Video
Notes
Food safe storage
- For peak freshness, dive into this salad right after adding the dressing—trust me, it’s when the magic happens! But if you’re saving some for later, no worries. Simply store the ingredients separately and put them together just before serving. And for those leftovers? Keep them snug in airtight containers in the fridge once they’ve cooled down. It is best enjoyed within 24 hours.
The post Firecracker Kale Sweet Potato Salad Bowl appeared first on Shahzadi Devje, Desi~licious RD.