By Thomas McCrary Jr.
Preheat your oven to 200°C (400°F). Peel and cut the sweet potatoes into small cubes.
Toss the sweet potatoes in 1 tbsp olive oil, along with salt and pepper. Spread them evenly on a baking sheet and roast for approximately 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
While the sweet potatoes are roasting, wash the curly kale thoroughly. Remove the tough stems, and tear the leaves into bite-sized pieces.
Steam the kale for about 3-5 minutes, or until just tender but still vibrant green. Drain and let it cool.
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, Dijon mustard (if using), remaining salt, and pepper to create the dressing.
In a large salad bowl, combine the roasted sweet potatoes, steamed kale, grilled chicken breasts (sliced), and pumpkin seeds.
Drizzle the dressing over the salad, and toss gently to combine. Adjust seasoning with more salt and pepper if desired.
Serve the salad immediately as a main dish, enjoying the blend of flavors from the savory chicken, sweet potatoes, and the tangy lemon-mustard dressing.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Salad Lunch Dinner Healthy Gluten-Free recipe is ready in 45 minutes and features grilled chicken breasts, sweet potatoes, curly kale and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F). Peel and cut the sweet potatoes into small cubes.
Toss the sweet potatoes in 1 tbsp olive oil, along with salt and pepper. Spread them evenly on a baking sheet and roast for approximately 25-30 minutes, or until tender and slightly caramelized, turning once halfway through.
While the sweet potatoes are roasting, wash the curly kale thoroughly. Remove the tough stems, and tear the leaves into bite-sized pieces.
Steam the kale for about 3-5 minutes, or until just tender but still vibrant green. Drain and let it cool.
In a small bowl, whisk together 1 tbsp olive oil, lemon juice, Dijon mustard (if using), remaining salt, and pepper to create the dressing.
In a large salad bowl, combine the roasted sweet potatoes, steamed kale, grilled chicken breasts (sliced), and pumpkin seeds.
Drizzle the dressing over the salad, and toss gently to combine. Adjust seasoning with more salt and pepper if desired.
Serve the salad immediately as a main dish, enjoying the blend of flavors from the savory chicken, sweet potatoes, and the tangy lemon-mustard dressing.
Calories per Serving: 450
Your Rating:
