Kale and Roasted Sweet Potato Salad

Prep Time

10 min

Prep Notes

You can bake the sweet potatoes ahead of time to speed preparation process during a busy night.

Cooking Time

60 min




2 medium organic sweet potatoes

1 organic dinosaur kale (Russian kale)

2 TBSP. sesame seeds or slivered almonds

Juice of 1/2 a lemon

1 TBSP tamarin (gluten-free soy sauce) or Shoyu (naturally brewed soy-sauce)

a dash of cayenne pepper


Peel and bake the sweet potatoes for 60 min at 350 degrees F. When the sweet potatoes are ready, chop them in small 1 inch cubes and reserve in a serving dish. De-stem the kale, wash it and grossly break up the leaves with your hands. Pour a little water at the bottom of a wok, bring it to a boil and using tongues, bathe the kale leaves until they turn plump and bright green (about 2 minutes). Remove the kale leaves from the water (pour the water in a glass and sip the nutrient filled water like a tea) and add to the kale to the potatoes in the serving dish. Whisk the soy sauce, cayenne pepper and the lemon juice together and pour over the kale. Sprinkle the sesame seeds or the slivered almonds and serve lukewarm or cold.


This is a fantastic winter dish. The bitterness of the kale is balanced by the sweetness of the sweet potato. I also like the combination of a leafy green, which grows towards the sun, with a root vegetable which grows underground. Energetically this dish is both energizing and grounding. Bon appetit!