Kale Salad with Roasted Sweet Potatoes

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Toss sweet potato cubes with 2 tablespoons of olive oil in a bowl. Season with salt and pepper to taste; spread them evenly on a baking sheet.

2. 2

   Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool them in the refrigerator to room temperature.

3. 3

   Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and the garlic; cook and stir until the onion turns golden brown and caramelized, about 15 minutes.

4. 4

   Stir in the kale and cook until it is wilted and tender. Transfer the kale mixture to a bowl; chill in the refrigerator until it reaches room temperature.

5. 5

   Once everything has cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season with salt and pepper to taste, and gently stir to mix.

6. 6

   Serve and enjoy.

• Calories 79.64 kcal Low Source
• Protein 2.33 g Low Source
• Carbs 8.74 g Moderate
• Total Fat 4.62 g Moderate
• Saturated Fat 0.61 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 25.42 mg Low Source
• Fiber 1.76 g Low Source
• Sugar 0.15 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 76.02 mg Low Source
• Iron 1.17 mg Low Source
• Potassium 47.3 mg Low Source
• Vitamin A 2676.61 mcg_rae Good Source
• Vitamin C 70.18 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷