Kale Sweet Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes and chickpeas tossed with kale, cabbage, and bell peppers in a creamy Thai almond butter dressing. It tastes nutty, earthy, and satisfying with Asian-inspired flavors. A hearty vegetarian main for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups diced sweet potato
- 1 tablespoon oil
- Salt & pepper to taste
- 1 bunch lacinato kale (finely sliced)
- 2 cups shredded cabbage
- 1 bell pepper (finely sliced)
- 1 15oz can chickpeas, drained & rinsed
- 1/4 cup diced green onion
- 1 batch spicy thai almond butter dressing
- 1/4 cup roasted peanuts (optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 362mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 482mg
- Calcium
- 134mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.