Plant recipe: Kale and Sweet Potato Salsa Salad

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Throw together this simple kale and sweet potato salsa salad when you get home in the evening. I usually get home after the gym and a long day at work and I am starving and I want something quick and easy to make. I wasn’t blessed with patience so when I’m hungry I can’t wait long to eat something.

I’ve been eating a lot of sweet potato lately for dinner and I am loving them. They so tasty and versatile. You can make so many different recipes with them. I usually prefer to cook them and have them with a big salad. Sweet potatoes are an excellent source of vitamin A, vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.

You could of course use regular potatoes in this salad also but I’ve also learned recently that white potatoes have a higher glycemic level than sweet potatoes which can raise your blood sugar levels. I’m trying to avoid or at least cut down on high glycemic index foods as it may be contributing to my skin breakouts. When your blood sugar raises after eating a high GI food it spurs the production of excessive insulin and high insulin levels can promote inflammation on the skin  And personally I think sweet potatoes are more tasty.  Anyway I’ll get to the recipe…enough of my rambling…

What you’ll need

A bunch of washed kale

2 Small-medium sweet potatoes

5-6 Cherry tomatoes

2-3 chopped sun-dried tomatoes (the one in oil)

1 grated carrot

1/2 diced red onion

A sprinkle of sesame seeds

3 Tbsp Salsa sauce

To make the salad..

From here it’s pretty straight forward. The only cooking you need to do is the sweet potato. As I was hungry, I just put them in the microwave to cook for 6-7 minutes turning them over half way through. They cook perfectly in the microwave but if you’d prefer to steam them or oven them you can do that. Depending on the size of the sweet potato they make take about 40 minutes or more baked whole in the oven, if you chop them up and steam them they will take less time – around 20-25 minutes.

While the sweet potatoes were cooking I chopped up the rest of the salad ingredients and mixed them up in a big bowl. I used a salsa sauce as my dressing, I used about 3 tablespoons but if you’d prefer your salad to have a wetter consistency then add more.

When the sweet potatoes were done I let them cool for a couple of minutes, then chopped them up into cubes and mixed them through the salad. I like the sweet potatoes hot in my salad, but you could let them cool fully and have a cold salad if you like.

To top it off add another sprinkle of sesame seeds and enjoy.

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