Roasted Sweet Potato Kale and Dried Cherries, Feta & Pepitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato and kale with chickpeas, dried cherries, feta, and pumpkin seeds tossed in an orange vinaigrette. A substantial, colorful salad that works as a complete meal with plenty of plant-based protein.
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Nutrition & ingredients
Ingredients
serves 4- 2 medium sweet potatoes (diced into cubes)
- 1 tablespoon olive oil
- 1 teaspoon maple syrup
- 2 cloves garlic (minced)
- 1/4 teaspoon salt
- 1 large bunch of Tuscan kale (stemmed and very finely chopped (about 6 cups chopped kale))
- 2 tablespoons olive oil
- 1 tablespoon fresh orange juice or lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- Freshly ground salt and pepper (to taste)
- 1/4 cup pepitas pumpkin seeds
- ¼ cup feta cheese crumbles
- ⅓ cup dried cherries
- ½ cup roasted or canned chickpeas
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 603mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 628mg
- Calcium
- 159mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 603MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.