KALE & SWEET POTATO SALAD RECIPE BY TASTY
Here's what you need: sweet potato, garlic powder, paprika, salt, pepper, olive oil, pumpkin seeds, chili powder, maple syrup, tahini, lemon juice, water, kale, quinoa, red onion
Provided by Rachel Gaewski
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C).
- Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
- In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they're not touching each other.
- Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
- In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
- In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
- Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
- Serve with more dressing if desired.
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 103 grams, Fat 29 grams, Fiber 12 grams, Protein 24 grams, Sugar 9 grams
KALE SALAD WITH CHICKEN AND SWEET POTATO
This Kale Salad with Chicken and Sweet Potato is a delightful, filling salad that uses already handy frozen chicken tenders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, season with salt and pepper, and move to one half of sheet. Arrange chicken on other half. Bake until potatoes are tender and chicken is cooked through, 20 minutes. Let cool to room temperature; chop chicken into pieces.
- In a large bowl, whisk together vinegar, mustard, and remaining 2 tablespoons oil; season with salt and pepper. Toss potatoes, chicken, and kale with dressing and sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 521 g, Fat 33 g, Fiber 6 g, Protein 20 g, SaturatedFat 5 g
DEVILED CHICKEN WITH KALE AND SWEET POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes.
- Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl.
- Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper.
- Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes.
SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING
Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk first 9 ingredients in medium bowl to blend.
- Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
- Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.
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