SERVES 2 | PER SERVING: 434 CALORIES | 20G PROTEIN | 47.6G CARBS | 22.8G FAT
A hearty, wholesome and satisfying kale salad, this is one of my absolute favourite go-to healthy meals. Massaging the avocado, lemon juice and sea salt into the kale helps to break down its waxy leaves and gives a delicious taste and texture to the salad.
coconut oil, to grease
1 medium sweet potato, peeled and cut into bitesized chunks
3 tbsp tamari
½ tsp smoked paprika
200g fresh kale
1 ripe avocado
4 tbsp nutritional yeast (optional but advised)
2 tbsp fresh lemon juice
sea salt and freshly ground black pepper
10–12 cherry tomatoes, halved
10–12 Kalamata or other black olives, pitted
4 spring onions, chopped
pinch of dried chilli flakes (optional)
2 tbsp hulled hemp seeds
1 Preheat the oven to 200°C. Lightly grease a baking tray with coconut oil or line non-stick baking paper.
2 Spread the sweet potato chunks out on the tray. Drizzle with 1 tablespoon of the tamari, then sprinkle on the smoked paprika. Roast in the oven for 20–25 minutes, until golden brown and crisp. Set aside.
3 Wash the kale well and pat dry. Remove the tough stems, then tear the leaves into smaller pieces and place in a large mixing bowl.
4 Cut the avocado in half, remove the stone and scoop out the flesh into the mixing bowl. Add the nutritional yeast, lemon juice and a pinch of salt and pepper. Using your hands, massage the mixture into the kale leaves until they become tender and well coated, then top with the roast sweet potato, cherry tomatoes, olives, spring onions and chilli flakes, if using. Drizzle on the remaining 2 tablespoons of tamari and mix everything together well.
5 Divide into serving bowls, top with hemp seeds and serve. Any leftovers can be stored in an airtight container in the fridge for up to three days.