Kale Salad with Roasted Sweet Potato and Giant White Beans
Ergibt/Yield: 2 Servings
  • 4 hands full of kale
  • 2 medium-sized sweet potatoes
  • 250 g cooked white giant beans
  • 2 tbsp pumpkin seeds
  • 6 tbsp olive oil
  • 2 tbsp herbal vinegar
  • 1 - 2 cloves of garlic
  • salt
  • pepper
  1. Preheat the oven to 200 °C (390 °F), line a baking sheet with baking paper.
  2. Peel the sweet potatoes and cut them into medium-sized cubes. Mix with 1 tablespoon of olive oil, salt and pepper and bake in the oven for about 15 minutes until they start to brown.
  3. Pluck the kale into bite-sized pieces and knead thoroughly with 3 tablespoons of olive oil, 1 tablespoon of herb vinegar, salt and pepper in a bowl until it has softened. This takes about 2 - 3 minutes.
  4. Marinate the beans in 2 tablespoons of olive oil, 1 tablespoon of herbal vinegar, salt, pepper and pressed garlic.
  5. Roast the pumpkin seeds in a pan without fat and crush them in a mortar.
  6. Spread the kale on two bowls, pour the sweet potato and beans over and sprinkle with the pumpkin seeds.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/gruenkohlsalat-mit-gebackener-suesskartoffel-und-weissen-riesenbohnen/