Avocado Kale Salad with Roasted Sweet Potatoes
Ingredients
- 2 small sweet potatoes
- 1 bunch kale, washed and stems removed
- 1 avocado
- 1/4 cup raw pumpkin seeds & sunflower seeds
- 1/4 teaspoon curry powder
- sea salt
- oil
Preparation
Preheat oven to 350°F
Peel the sweet potatoes (optional if organic), cut into cubes, rub with 1 teaspoon of oil and a pinch of sea salt, and bake at 350°F for 45 minutes.
Rub the pumpkin and sunflower seeds with 1 teaspoon of oil, 1/4 teaspoon of sea salt, and 1/4 teaspoon of curry powder.
Toast the seeds in a toaster oven at 350°F for 10-12 minutes or in a skillet over high heat.
Set aside the roasted sweet potatoes and toasted seeds.
In a large bowl, massage the avocado into the kale and sprinkle with a pinch of sea salt.
To serve, top the kale mixture with the roasted sweet potatoes and seeds.
