Get the Recipe:
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.
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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
Equipment
- 1 blender compact
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.
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 Information:
Calories: 410kcal (21%)Carbohydrates: 57g (19%)Protein: 12g (24%)Fat: 16g (25%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 514mg (21%)Potassium: 1316mg (38%)Fiber: 12g (48%)Sugar: 12g (13%)Vitamin A: 37994IU (760%)Vitamin C: 70mg (85%)Calcium: 263mg (26%)Iron: 5mg (28%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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