Loaded Kale Salad // Eating Bird Food
Serves: 1
  • Garlicky kale salad
  • 1 large sweet potato, chopped into bite size chunks
  • ½ Tablespoon olive oil
  • 1 teaspoon maple syrup
  • ½ teaspoon cinnamon
  • Sea salt, to taste
  • 1 grilled chicken breast
  • 4 grape tomatoes, chopped
  • ½ Tablespoon hemp seeds
  1. Pre-heat oven to 375°.
  2. Coat chopped sweet potato chunks with olive oil, maple syrup, cinnamon and sea salt. Place on a baking sheet and roast for 30-40 minutes or until soft and golden brown.
  3. While sweet potatoes are roasting, prep the garlicky kale salad.
  4. Once sweet potatoes are done roasting, allow to cool for about 5 minutes and start prepping your salad.
  5. Start with 1 cup of garlicky kale and top with roasted potatoes, grilled chicken breast and tomatoes. Sprinkle on hemp seeds and serve.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/loaded-kale-salad-eating-bird-food/