Say hello to healthy and delicious! This Kale Sweet Potato Salad is like no other kale salad you've ever tried! It's full of flavor and tasty textures, yet still super healthy! It's gluten free, vegan and bursting with vitamins and antioxidants!
Fresh baby kale is tossed with the most amazing Almond Butter Turmeric Salad Dressing and topped with Ginger Turmeric Roasted Sweet Potatoes for one of the best salads you'll ever try!
After creating the most incredibly flavorful Almond Butter Dressing, I knew that I had to create a salad that was just as incredible to toss it with! The salad starts with a base of baby kale, which has the same nutritional superpowers as kale, but it's milder in flavor and more tender in texture than regular kale.
I decided to top the salad with roasted sweet potatoes, because hello delicious vitamins! The sweet potatoes are tossed in the same spices that are featured in the salad dressing to complement the flavors.
I finished off the salad with crunchy almonds, crisp apples and creamy avocado to add a variety of textures to the salad. The combination = an absolutely delicious winner!! This salad is one that I continue to eat over-and-over! It's so flavorful and easy to make in just 30 minutes!
What You'll Need
- Sweet Potatoes - you'll need 4 cups of diced sweet potatoes, which is equivalent to approximately 2 medium sweet potatoes.
- Garlic Cloves
- Olive Oil
- Ground Turmeric
- Kosher Salt
- Black Pepper
- Ground Ginger
- Baby Kale - I like to use baby kale, as opposed to traditional kale, because it's texture is much more tender. If you prefer traditional kale, feel free to chop it up and use it in this salad! You can also substitute in another green, such as spinach, arugula or a mix of baby greens.
- Red Cabbage
- Red Onion
- Almond Butter Turmeric Salad Dressing - this dressing is what really makes this salad so delicious, so I highly recommend whipping it up while the sweet potatoes are roasting. It only takes 5 minutes to make and is worth every minute of effort!
- Slivered almonds
- Apple - for salads, I recommend an apple with a nice crunch! Honeycrisp, Fuji, Pink Lady and Jazz are all great apple varieties to try on this salad!
How To Make Kale Sweet Potato Salad
- Roast the sweet potatoes.
- Preheat the oven to 425°F.
- Toss diced sweet potatoes and minced garlic with olive oil, turmeric, salt, pepper and ground ginger.
- Spread the sweet potatoes out in an even layer on a baking sheet.
- Place in the oven and roast for 15 minutes.
- Toss the salad with the dressing.
- While the sweet potatoes are roasting, mix up the almond butter dressing (if you haven't already).
- Add the baby kale, cabbage and red onions to a large bowl and toss with the almond butter dressing.
- Divide this mixture between four bowls.
- Top the salad.
- Once the sweet potatoes come out of the oven, divide them between the four bowls.
- Add ¼ sliced avocado, slivered almonds and diced apples to each salad and serve.
Easy Sweet Potato Salad Modifications
Make It Vegan
- This recipe is already vegan, so no modifications need to be made!
Make It Low Carb
- Sweet potatoes are a high carbohydrate vegetable making it difficult to make this salad truly low carb. You can definitely cut down on the carbs by omitting the almonds, avocado and apples on top of the salad. This will reduce the salad from 53 carbs per serving, down to 41 carbs per serving.
- If you're looking for low carb vegan salads & bowls, check out this Buffalo Cauliflower Salad and this Low Carb Vegan Fajita Bowl!
Meal Prep It
- For storage: prepare the roasted sweet potatoes as instructed. Wait for them to cool, then divide them between 4 large containers. Divide the baby kale, shredded cabbage and red onion between the containers with the sweet potatoes. Place the almond butter dressing in 4 separate small containers, then add them to the larger containers.
- If you want to store the apples already diced with the salad, I recommend soaking them in lemon juice and water (1 tablespoon lemon juice + 1 cup water) for 3-5 minutes. Rinse the diced apples and pat them dry, then add them to the containers with the other salad ingredients.
- I do recommend storing the almonds separate at room temperature in either small containers or snack-size zipper bags to prevent them from losing their texture in the refrigerator.
- If storing the avocado with each salad, be sure to wrap the avocado tightly with plastic wrap, this will prevent the avocado from browning and it can then be stored in the larger container with the other salad ingredients.
- To reheat and eat: I recommend eating this salad cold. If you would like to reheat the sweet potatoes, I recommend storing them in a separate container or zipper bag inside the large container of salad ingredients. This way, you can reheat just the sweet potatoes in the microwave for 90 seconds, before adding them to the salad.
Add A Protein
- For a plant based protein addition to this bowl, add a 15 ounce can of chickpeas. The chickpeas can be drained and rinsed from a can and added directly to the bowl, or roasted with the sweet potatoes. Adding ½ cup chickpeas to each salad, will add 6 grams of protein per serving for a total of 18 grams of protein per salad.
- If roasting the chickpeas with the sweet potatoes, drain and rinse the chickpeas, then toss them in the olive oil and seasoning with the diced sweet potatoes. Roast as instructed in the recipe.
- For a meat based protein addition to this salad, add one pound of roasted chicken. Chicken breasts can be roasted with the sweet potatoes and easily added to this salad. Adding 4 ounces of roasted chicken breasts to each salad will add 25 grams of protein per serving for a total of 37 grams of protein per serving.
- To add the chicken, pound one pound of boneless, skinless chicken breasts until they’re one inch thick. At this thickness, the chicken will roast at the same time as the vegetables. Drizzle the chicken with 1 tablespoon olive oil, then sprinkle 1 teaspoon turmeric, ½ teaspoon salt and ½ teaspoon black pepper over the chicken. Place the chicken on a baking sheet and roast in the oven at the same time and temperature as the sweet potatoes. Remove the chicken from the oven, slice and add to the salad.
Looking for more healthy vegan salads and bowls? Check out these popular recipes!
- Sweet Potato Vegan Burrito Bowl
- Crispy Asian Brussels Sprouts Bowl
- Spaghetti Squash Burrito Bowls
- Za'atar Roasted Vegetable Quinoa Bowl
- Grilled Peach Salad
- Roasted Summer Squash Quinoa Bowls
- Veggie Fajita Salad
- Chipotle Cauliflower Vegan Taco Bowl
- Roasted Broccoli Bowls
- Vegan Cobb Salad
Roasted Sweet Potato Kale Salad
Roasted Sweet Potatoes
- 4 cups sweet potatoes peeled & small dice
- 4 cloves garlic minced
- ¼ cup olive oil
- 2 teaspoons ground turmeric
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground ginger
- 10 ounces baby kale
- 1 cup shredded cabbage
- ½ cup thinly sliced red onion
- ½ cup almond butter dressing click the link for the easy 5 minute recipe
- ½ cup slivered almonds
- 1 avocado thinly sliced
- 1 cup diced apples
- Preheat the oven to 425°F.
- Toss the sweet potatoes and garlic with the olive oil, turmeric, salt, pepper and ground ginger.
- Spread into an even layer on a baking sheet.
- Place in the oven and roast for 15 minutes.
- In a large bowl, toss the baby kale, cabbage and red onions with the almond butter dressing.
- Divide the tossed salad between four bowls.
- Top with the roasted sweet potatoes, almonds, avocado and diced apples.
- Greens: Traditional kale can be chopped and used instead of baby kale, or other greens such as spinach, arugula or mixed baby greens can be used in place of kale.
- Added protein options:
- For a plant based protein, I recommend adding chickpeas to the salad. Nutritional information for adding chickpeas, as well as instructions for roasting them (if desired) are in the post above.
- For a meat based protein, I recommend adding roasted chicken to the salad. Nutritional information for adding chicken, as well as instructions for how to season and roast the chicken with the sweet potatoes, are in the post above.