By Thomas McCrary Jr.
Preheat your oven to 200°C (390°F). Peel and cube the sweet potatoes into approximately 1-inch pieces.
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the sweet potatoes are roasting, prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces. Wash and dry the kale thoroughly.
In a small bowl, whisk together the remaining tablespoon of olive oil, juice of 1 lemon, Dijon-style paleo mustard (if using), 0.25 teaspoon of salt, and a pinch of black pepper to make the dressing.
In a large bowl, massage the kale with half of the dressing for about 1-2 minutes until the leaves are softened.
Once the sweet potatoes are done roasting, let them cool slightly. Then, add them to the bowl of kale along with the grilled chicken, sliced into strips.
Sprinkle the pumpkin seeds over the salad and drizzle with the remaining dressing.
Toss everything gently to combine. Serve immediately while the sweet potatoes and chicken are still warm.
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This Salad Healthy Dinner Lunch recipe is ready in 30 minutes and features grilled chicken breast, sweet potatoes, curly kale and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (390°F). Peel and cube the sweet potatoes into approximately 1-inch pieces.
Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 25 minutes, or until tender and slightly caramelized, flipping halfway through.
While the sweet potatoes are roasting, prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces. Wash and dry the kale thoroughly.
In a small bowl, whisk together the remaining tablespoon of olive oil, juice of 1 lemon, Dijon-style paleo mustard (if using), 0.25 teaspoon of salt, and a pinch of black pepper to make the dressing.
In a large bowl, massage the kale with half of the dressing for about 1-2 minutes until the leaves are softened.
Once the sweet potatoes are done roasting, let them cool slightly. Then, add them to the bowl of kale along with the grilled chicken, sliced into strips.
Sprinkle the pumpkin seeds over the salad and drizzle with the remaining dressing.
Toss everything gently to combine. Serve immediately while the sweet potatoes and chicken are still warm.
Calories per Serving: 450
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