Loaded Sweet Potato with Kale Slaw
Servings: 2
This loaded sweet potato is baked until tender, then piled high with a crunchy kale, red cabbage and carrot slaw tossed in lemon Dijon dressing. Avocado, sunflower seeds and pepitas finish a hearty plant-based meal with 12 grams of fiber.
Ingredients
- 1 sweet potato
- 1 cup kale stems removed and shredded
- 1 cup red cabbage shredded
- 1 cup carrot grated
- ½ avocado diced
- 2 tablespoon sunflower seeds
- 2 tablespoon pepitas
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- black pepper, ground to taste
- sea salt, unrefined to taste
Instructions
- Heat the oven to 400 °F. Prick the sweet potato all over with a fork and bake until tender, 45 to 60 minutes.
- Meanwhile, combine the kale, cabbage and carrot in a bowl and top with the avocado, sunflower seeds and pepitas.
- In a separate bowl, whisk together the olive oil, lemon juice and mustard. Pour over the vegetables, toss gently to coat and season with salt and pepper.
- Cut a slit in the top of the baked sweet potato and pile the slaw generously on top. Cut in half to serve.
Notes
- Microwave Method: To save time, microwave the pricked sweet potato for 5 to 8 minutes, turning it halfway, until tender.
- Prep Tip: The sweet potato is done when a knife slides easily into the center. Set it on a lined baking sheet to catch any drips.
- Texture Tip: Massage the kale with the dressing for a minute to soften it.
- Storing: Undressed slaw keeps in a sealed container in the fridge for 3 to 4 days. Dress it and cut the avocado just before serving.
Nutrition
Serving: 0.5potato, Calories: 401kcal, Carbohydrates: 41g, Protein: 10g, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Sodium: 157mg, Potassium: 1133mg, Fiber: 12g, Sugar: 11g, Vitamin A: 28352IU, Vitamin C: 51mg, Calcium: 124mg, Iron: 3mg
