Hi friends, how’s the weather over wherever you are right now? Here in Malmö autumn is coming to an end. Grey skies and rainy days are settling in over the last yellow autumn leaves so I’m trying to take it all in before all color is gone for a good few months. To cope with this gloominess, I turn to the comforting thoughts of food, Christmas and my Vietnam trip next year. Yes! I’ll be home for Lunar New Year madafakas!!! Literally can’t wait to see my family and friends and to eat all the wonderful Vietnamese food again. Ha! Just thinking of that gives me all this bubbly happiness inside. Somehow this feeling reminds me of the saying in Peter Pan: “Just think of happy thoughts and you’ll fly”. Flying is obviously out of the question but I agree that we all need to think happy thoughts as often as we can.
Talk about food, as much as I want to stuff myself with pizza, fries and chicken wings, for the sake of my kidney, I have to control myself and really make an effort of eating cleaner. I am a carnivore and a junk food lover at heart and I find this devastating. But right now, eating clean is not too bad since kale is still in season, especially when paired with another love of my life: sweet potato. Soft, sweet, hearty and fits so well in savory dishes, I literally can eat just sweet potato for a whole day. Drizzle it with some olive oil, sprinkle some salt, and some pepper and minced garlic or whatever spices I have in hand, throw it in the oven and voila! Magic is made.
The recipe I’m sharing today is perfect for a light lunch or dinner. It’s tasty and it leaves you full and satisfied without feeling guilty. No extra dressing is needed for this recipe since I find the tanginess from the pickled onion and the cheese balance the sweetness from the sweet potato and the nuttiness from the kale. At the same time, the sweet potato is soft and together with the pickled onion, it is juicy enough to keep the salad from being dry. Thus, a drizzle of olive oil would suffice to hold the salad together. But if you want to have it with some dressing, go ahead and add a dressing of your choice. I would recommend a light balsamic vinaigrette or some kind of garlic dressing.
Roasted Sweet Potato Kale Salad
Tasty vegetarian and gluten-free recipe
Makes: 2 servings
- 1 big sweet potato, diced into thumb-sized cubes
- 3 handfuls of leafy kale, chopped (around 3-4 kale leaves)
- 1 red onion, sliced into rings
- 1 lime or lemon
- 50g of feta cheese (goat cheese works great too)
- Extra virgin olive oil, smoked paprika, salt and pepper to taste
- Preheat oven to 200ºC. Pickle red onion rings with lime juice and a pinch of salt.
- In a baking tray, lightly coat the sweet potato cubes with olive oil, salt, pepper and smoked paprika. Bake in the oven for 15 mins or until soft and golden brown.
- While the sweet potato is in the oven, lightly oil a frying pan with olive oil at medium heat. Stir-fry the chopped kale until soft and charred slightly. Season with salt and pepper.
- Assemble by pouring kale into a big plate, top with roasted sweet potato and pickle onion, crumble feta cheese and sprinkle them on top. Add a drizzle of olive oil if desire.