
Recipe
Kale, sweet potato and bean salad with kale tahini dressing
This lunch is bursting with beneficial nutrients that will give you the energy you need to fly through the afternoon. Why? Because Biotona Kale serves as a natural energy booster. Thanks to this powder you can enjoy all the benefits of kale, even when this superfood is out of season. The powder is derived from 100% organically cultivated kale, which are freeze-dried after harvesting and selection, resulting in a product that closely matches the original vegetable in flavour, aroma and colour. This drying process ensures that all the naturally present nutrients and phytonutrients are maximally retained!
Ingredients | |
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Sweet potato, peeled and cut in cubes | 1 large |
Olive oil | 1 tablespoon |
Paprika powder | 1 teaspoon |
Garlic powder | ¼ teaspoon |
Cayenne pepper | ¼ teaspoon |
Sea salt | ¼ teaspoon |
Kale, stems removed, chopped | 3 cups (80 g) |
Lime juice | 1 tablespoon |
Black-eyed peas beans, cooked (sub white or brown beans) | 1 cup |
For the dressing | |
White tahini | 2 tablespoons |
Lime juice | 1 tablespoon |
Agave syrup or honey | 2 teaspoons |
Biotona Kale | 1 to 2 teaspoons |
Garlic powder | ¼ teaspoon |
Necessities |
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Large mixing bowl, small mixing bowl or jar, small whisk, oven, lined baking tray |
- Preheat the oven to 200°C.
- Place sweet potato cubes on the lined baking tray, drizzle with olive oil, sprinkle with paprika powder, garlic powder, cayenne pepper and salt. Toss and bake for 25-30 minutes.
- Add chopped kale and lime juice to the large mixing bowl. Massage kale leaves in your hands until they start to soften.
- Add beans and baked sweet potato to the bowl with massaged kale. Toss to combine.
- Whisk all dressing ingredients in a small bowl or jar. Add dressing to the salad and toss until well coated. You can leave some dressing for an extra drizzle right before serving.
- Store leftover salad in the fridge for up to 3 days.