The key to the delicious taste of this one is the dressing, which is actually very simple, and we use it on lots of other veggies (sauteed broccoli is a favorite). It’s a great way to get kids to eat lots of garlic and ginger when they’re sick, too.
You can also have the dressing with just kale, to keep it really low carb. For the most part, we avoid sweet potatoes, but I’ve found that the small amount of sweet potato per serving in this doesn’t spike my daughter’s sugar.
1 cup toasted sesame oil
1/4–1/3 cup olive oil (make sure it’s extra virgin, organic)
tons of garlic, minced
approximately a 2″ X 2″ piece of fresh ginger (or more to taste), grated
1/8 cup rice vinegar
2 or 3 T tamari (make sure it’s organic–you don’t want to get any GMO soy)
1 scoop KAL organic stevia (or 1 tsp raw honey if you’re not doing really low sugar/carb)
Shake all ingredients together well in a jar. This makes quite a bit of dressing, not just enough for this salad. It’s always good to have around, and keeps really well for a long time in the fridge (though ours usually gets used up within a few days).
1 medium-sized bunch of kale, chopped into bite-sized pieces
1 medium to large sweet potato, also chopped into small bite-sized pieces
Coconut oil or Olive oil
Preheat oven to just below 325 F if using olive oil;just below 350 F if using coconut oil.
Toss the sweet potato with olive oil, then roast in oven until pieces just start to brown. Remove pieces onto a plate and let cool. They will become a little chewy. Once cool, combine sweet potatoes and kale together in a large bowl. Add as much of the dressing as you want and toss until veggies are all coated. Julienned red bell peppers are also good in this salad, and add some great color.