This kale sweet potato salad pairs tender roasted sweet potatoes with hearty kale and chickpeas, then tosses it all in a creamy Thai almond butter dressing. It's high in fiber, high in protein, and so tasty!
Time for some salad! A superfood kale sweet potato salad with ALL the fixins, of course!
Since I posted about my 6 staple salad dressing recipes (all of which happen to be vegan), I've been wanting to create some new recipes for you to use those dressings. By now I'm sure you know the thousands of ways I use tahini in my everyday life, and that spicy lemon olive oil is on an every other day rotation (at least) in our house. But the almond butter? That one is a bit more tricky.
So here's what we're gonna do: We're gonna make an epic kale salad and load it up. I L-O-V-E a salad that is piled high with goodies. The more add-ins the better, and this kale sweet potato salad is full of good stuff—crunchy, sweet, protein-packed, and creamy, all in a single bowl.
Why You’ll Love This Kale Sweet Potato Salad Recipe
- Loaded with texture and flavor. Crunchy purple cabbage, sweet red bell peppers, tender roasted sweet potatoes, fiber-rich chickpeas, and an extra bite from green onions. Top it off with some salty peanuts and spicy Thai almond butter sauce. It’s perfection!
- Feel good meal. High in fiber, high in protein, filled with healthy fats and packed with superfoods. It's filling, hearty, comforting, cozy and makes you feel amazing!
- Simple to make. While some salads have you prepping veggies for what feels like hours, this kale sweet potato salad is relatively easy, with not as much prep needed. Plus, you can get a head start by roasting the sweet potato or shredding the cabbage and kale in advance.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Sweet Potato:
- Sweet potato – You can use an average orange sweet potato, which is sweeter and creamier, or a white or purple sweet potato, which is less sweet and fluffier due to a higher starch content.
- Oil
- Salt & pepper
For the Salad:
- Lacinato kale – Strip the leaves from the stems, then slice the leaves.
- Shredded cabbage – You can shred your own or give yourself a break and buy a bag at the store.
- Bell pepper – I recommend red, orange, or yellow, which are sweeter than green.
- Chickpeas – I use canned chickpeas, but you can also use 1 1/2 cups of cooked dried chickpeas.
- Green onion
- Dressing – Make a batch of this spicy Thai almond butter dressing.
- Roasted peanuts – Optional, but nice for crunch. Cashews are also great.
How to Make Kale Sweet Potato Salad
- Roast the potato. Preheat your oven to 400ºF. Toss the sweet potato on a sheet pan with oil, salt, and pepper. Roast for 30 minutes, tossing halfway through.
- Assemble the salad. Add the remaining ingredients to a large bowl. Top with the sweet potatoes, then pour the almond butter dressing into the bowl. Toss to combine.
- Chill. Place the salad in the refrigerator for at least 30 minutes to marinate.
- Serve. Divide the salad into bowls, sprinkle peanuts on top, and enjoy!
Tips for Success
- Let it marinate. I've found one of the keys to making a loaded kale salad is to actually let the salad sit for a bit. Even overnight if you can. Since kale is a somewhat tough veggie, and it takes a bit to break down the cell walls, letting your salad marinate will make it easier to eat, easier to digest, and more flavorful.
- Massage the leaves if needed. No time to marinate? No problem! You can skip the marinating and massage the kale leaves instead. Follow the technique from my massaged kale salad.
- Cut the potatoes to the same size. This ensures that they all finish cooking at the same time and have a consistent texture. You don’t want crunchy potatoes in your salad!
Variations
- Make it nut-free. Use sunflower seed butter instead of almond butter and swap the peanuts for pepitas or sunflower seeds.
- Add even more protein. Toss in some cooked quinoa, chicken, crispy baked tofu, or tempeh to make this salad even more filling.
- Use a different dressing. While the spicy Thai almond butter dressing is my favorite for this salad, you can switch things up or even use a store-bought dressing with a similar flavor profile.
- Make it a wrap. Stuff all the ingredients into a tortilla (or a quinoa tortilla) for a portable lunch.
Serving Suggestions
This kale sweet potato salad makes an excellent side salad or a hearty meal on its own. Serve it alongside honey glazed salmon or honey sriracha chicken, or use it as a base for a meal bowl.
How to Store
Place any leftover kale and sweet potato salad in an airtight container and refrigerate for up to 3 days. Give the salad a good toss before serving again to redistribute the dressing.
More Superfood Recipes To Try
- Kale & Lentil Quinoa Salad
- Chocolate Quinoa Pancakes
- Mango Matcha Green Smoothie
- Chocolate Quinoa Bars
- Caffeine-Free Maca Latte
- Chocolate Brownie Energy Bites
- Vegan Nutella
Kale Sweet Potato Salad
Ingredients
for the sweet potato
- 3 cups diced sweet potato
- 1 tablespoon oil
- Salt & pepper to taste
for the salad
- 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
Instructions
- Preheat the oven to 400ºF. Toss sweet potatoes with oil, salt and pepper. Roast on a baking sheet for 30 minutes, tossing halfway through.
- While the sweet potatoes are roasting, add all the veggies into a large bowl. Top with sweet potatoes and almond butter dressing and toss to combine. Place in the fridge for at least 30 minutes to marinate.
- Serve in bowls, top with peanuts and enjoy!
Notes
Nutrition
