Recipe makes 4 servings
Approximate Prep Time: 10 minutes
Approximate Cook Time: 25 minutes
Quick Tip: Massage the kale with your fingers as it can make it easier to eat and digest!
1 medium sweet potato peeled, and cubed
1 Tbsp of coconut oil
1 bunch of kale
1/2 c. of dried cranberries
1/4 c. of toasted sunflower of pumpkin seeds
3 Tbsp of olive oil
1 Tbsp of lemon juice
1 tsp of apple cider vinegar
1 medium garlic clove minced
1/4 tsp of sea salt
1/2 tsp of black pepper freshly ground
- Preheat oven to 400 F. Toss the sweet potatoes with the coconut oil and lay on a parchment lined sheet pan. Season with salt and pepper and roast until tender, 20-2mins.
- While the sweet potatoes are cooking, tear the kale into bite sized pieces and massage it with your fingers for about 2 minutes. Put in a bowl with the cranberries and seeds.
- Put the dressing ingredients in a jar and shake until well combined.
- When the sweet potatoes are done, allow to cool slightly and toss with the kale. Toss with the dressing and serve warm.