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Kale, Sweet Potato + Butter Bean Salad
This filling salad is packed with loads of good stuff like protein, omegas and lots more vitamins and nutrients.
Ingredients
Ingredients
- medium sweet potatoes, diced
- salt + pepper
- olive oil
- walnuts, roughly chopped
- kale, chopped + stalks removed
- lemon
- tin of butter beans, drained + rinsed
- radishes, trimmed + sliced
- spring onions, sliced
For the dressing:
- maple syrup
- soy sauce, or tamari for gluten-free
- Dijon mustard
- tahini
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Add the sweet potato to a baking tray and season with pinches of salt and pepper and drizzle with olive oil. Stir to combine then bake for 17 minutes. Then add the walnuts to the tray and roast with the potato for another 3 minutes.
- 3
Meanwhile add the prepared kale to a large bowl along with the juice from ½ of the lemon. Massage the kale with your fingertips for 1-2 minutes until broken down.
- 4
Next add the butter beans to the mixing bowl along with the radishes and spring onions.
- 5
Combine all the dressing ingredients in a small bowl along with the juice from the remaining half lemon and a pinch of pepper. Stir in 1-2 tbsp of water until smooth and runny.
- 6
Add the sweet potato, walnuts and dressing to the mixing bowl and stir to combine.
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