Loaded Sweet Potato with Kale Slaw
Servings: 2
Enjoy this Loaded Sweet Potato recipe that is filling and helps balance your blood sugar. It's also packed with vitamin A, B vitamins, potassium and fiber. They provide the perfect base for this delicious kale slaw, which is teeming with nutrients that help stimulate digestion and absorption.
Equipment
- oven
Ingredients
- 2 sweet potatoes
- 1 cup kale stems removed and shredded
- 1 cup red cabbage shredded
- 1 cup carrot grated
- 1 avocado diced
- 2 tbsp sunflower seeds
- 2 tbsp pepitas
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- black pepper, ground to taste
- sea salt, unrefined to taste
Instructions
- Preheat oven to 400°F. Prick sweet potatoes with a fork and bake for 45 to 60 minutes, until tender.
- Meanwhile, place shredded kale, cabbage, and grated carrots in a bowl. Cover with the avocado and seeds.
- In a separate bowl, combine oil, lemon juice, and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste.
- When sweet potatoes are finished baking, cut a slit in the top and pour the salad generously on top.
Nutrition
Calories: 653kcal, Carbohydrates: 70g, Protein: 13g, Fat: 40g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 24g, Trans Fat: 1g, Sodium: 231mg, Potassium: 1883mg, Fiber: 18g, Sugar: 15g, Vitamin A: 46753IU, Vitamin C: 88mg, Calcium: 186mg, Iron: 5mg