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Herb Roasted Sweet Potato Kale Salad

One of the staples that I always keep in my kitchen are sweet potatoes. I love how versatile they are, and I used them as a side dish, topper for my salads and fillers for wraps and sandwiches. If you’re not getting enough sweet potatoes in your diet, here are three ways to use herb roasted sweet potatoes in the future.

First, let’s visit how to create Herb Roasted Sweet Potatoes. This is such an easy and delicious side dish, perfect with a burger, grilled chicken or a baked casserole. My favorite combination of herbs is thyme, parsley and oregano with a sprinkle of salt and pepper. All you need to do is peel the potato, dice into small chunks, toss with olive oil and herbs and then bake. Voila! Your new favorite side dish is going to be these Herb Roasted Sweet Potatoes.

I also really like to use this recipe as a filler in a veggie wrap. Since the sweet potatoes are a great source of fiber, vitamins and minerals, they will keep you full for a longer period of time than vegetables alone. I love to wrap these roasted sweet potatoes into a whole-grain tortilla with kale, hummus, tomatoes and fresh herbs for a great lunch option. The addition of the kale and hummus add more nutrients and protein to fill you up.

Finally, my favorite use for my Herb Roasted Sweet Potato recipe is a topper for salad. Think of them as a crouton alternative and a great way to enhance the flavor of a kale salad. I once had this salad at a ritzy restaurant in Los Angeles and knew I needed to recreate it for myself! Adding in the roasted chickpeas, avocado and toasted coconut chips create the perfect flavor and texture profile. If you don’t love kale salad, this will turn you into a fan!

Herb Roasted Sweet Potato Kale Salad



1 Large Sweet Potato, diced
1-15oz. Can Chickpeas, drained and rinsed
2 tbsp. Olive Oil
1 tsp. Green Garden Organic Oregano
1 tsp. Green Garden Organic Thyme
1 tsp. Green Garden Organic Parsley
2 c. Chopped Kale
½ c. Grape Tomato Halves
1 Medium Avocado, diced
2 tbsp. Toasted Coconut Chips
Salt and Pepper, to taste

For the Dressing:

1/4 c. Olive Oil
3 tbsp. Red Wine Vinegar
1 tbsp. Dijon Mustard
1/2 tsp. Green Garden Organic Dill
1 tsp. Green Garden Organic Chives
1 tsp. Green Garden Organic Garlic

  1. Preheat oven to 400 degrees F. Line baking sheet with aluminum foil and spray with cooking spray.
  2. Place sweet potatoes into a bowl and toss with 1 tablespoon olive oil, oregano, thyme, parsley and a sprinkle of salt and pepper. Toss to coat and then spread onto baking sheet. Bake for 30-35 minutes.
  3. While the sweet potatoes are baking, toss the remaining olive oil, salt and pepper with the chickpeas. When 20 minutes are remaining on the sweet potatoes, add the chickpeas to the baking sheet for the duration of the time. Remove from oven and cool.
  4. Combine dressing ingredients in a pour-spout container and whisk until combined.
  5. Divide kale, tomatoes, avocado and toasted coconut chips between 2 bowls. Divide roasted sweet potatoes and chickpeas between two bowls. Drizzle the salads with the dressing and toss to coat completely before serving.

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