Kimchi Kale Salad
Prep time
Cook time
Total time
I took up so much of the post talking about my favorite podcasts, but I do want to say a little about this terrific entree salad.

You know how I love my probiotics for good health, right? Well, my favorite way to get them into my diet is by eating kimchi. Kimchi is a Korean dish similar to sauerkraut. It's also made from fermented cabbage, and often eaten as a side dish. Even if kimchi had no magical probiotic powers I would still eat it regularly. It is delicious! Kimchi adds so much flavor, texture, and color to food. The crunch and sourness are especially delightful in this salad made with avocado massaged kale, chickpeas, and roasted sweet potatoes. When I'm not eating a Buddha Bowl, you'll probably find me nourishing my body with this easy vegan meal.

Some kimchi is made using fish or shrimp sauce, so make sure yours is vegan. At Whole Foods I recently saw kimchi (Ms.Kim brand) made with beef stock, so be careful!
Serves: 1-2
  • 5 cups curly kale, chopped
  • ½ avocado
  • 2 tbsp freshly squeezed lemon juice
  • ¼ tsp sea salt
  • ½ cup vegan kimchi
  • 1 cup chickpeas
  • 1 roasted sweet potato (I used a Japanese yam)
  • 3 tbsp toasted pumpkin seeds
  • dash of fennel seeds and black sesame seeds
  1. Place the chopped kale into a large mixing bowl.
  2. Add the avocado, lemon juice, and sea salt.
  3. Using your hands, massage the avocado into the kale until the green are tender (about 2 minutes).
  4. Add the kimchi, chickpeas, sweet potato, and seeds.
  5. Season to taste with more sea salt, and enjoy!
Recipe by Sweet Potato Soul by Jenné Claiborne at