Kimchi Kale Salad
Servings: 2
Ingredients
- 1 sweet potato cubed
- 1 tbsp avocado or olive oil
- 1/2 tsp sea salt + more to taste
- 5 cup kale, chopped curly kale is my favorite for this recipe
- 1 ripe avocado
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup vegan kimchi
- 1 cup cooked chickpeas or try crispy chickpeas
- 3 tbsp toasted pumpkin seeds
- 1 tsp fennel seeds
Instructions
- Preheat oven to 375° and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with the oil and 1/4 tsp salt, then spread them evenly on the baking sheet. Bake for 35 minutes, until tender.
- Place the chopped kale into a large mixing bowl.
- Add half the avocado (cubed), followed by the lemon juice, and remaining sea salt.
- Using your hands, massage the avocado into the kale until the greens are tender (about 2 minutes).
- Add the kimchi, chickpeas, sweet potato, and seeds.
- Season to taste with more sea salt, and enjoy!