Grilled Corn, Sweet Potato & Kale Salad


Ingredients Print Recipe


4

sweet potatoes, peeled and chopped into bite-sized chunks

1

tsp. smoked paprika

1

tsp. honey (optional)

Extra virgin olive oil

1

bunch of curly kale

1/2

lime of juice

1/2

cup frozen corn (organic)

salt and pepper

This recipe was inspired by my favorite new cookbook, A Modern Way to Eat by Anna Jones. The delightful book with the gorgeous photos we’ve come to love in the new cookbook genre, is filled with surprising new ways to prepare old vegan favorites.

The unexpected naturally sweet and savory flavor of the oven roasted sweet potatoes with paprika, with the slight tang of lime drizzled over massaged kale bring a perfect taste to this salad. It is savory and satisfying. You also get the benefit of healthful kale and sweet potatoes, both of which are full of minerals, vitamins, and immune supporting antioxidants. Goes great with healthy Mexican fare!

Ingredients

  • 4 sweet potatoes, peeled and chopped into bite-sized chunks
  • 1 tsp. smoked paprika
  • 1 tsp. honey (optional)
  • Extra virgin olive oil
  • 1 bunch of curly kale
  • juice of 1/2 lime
  • 1/2 cup frozen corn (organic)
  • salt and pepper

To prepare

Preheat oven to 400 F

Put sweet potatoes onto a baking tray, drizzle with olive oil, honey, and toss in the paprika, salt & pepper. Roast for 35-40 minutes, or until potatoes and soft on the inside and just a little crisp on the outside.

Remove the stems from the kale and chop the leaves into bite-size pieces. Put into a bowl, add lime juice & a pinch of salt, and then “massage” the kale with your hands for 3 minutes to soften.

Heat a skillet until hot and add the corn, stirring frequently until slightly brown . Then add it to the kale.

Add the sweet potatoes to the kale and corn when done.

Toss it all together and serve. Serves 4-6. Leftovers are delicious at room temperature.

I served this dish with vegetarian chili and sliced avocado on the side.

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