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Would you like to make something different with kale than stew? Try this warm kale salad with sweet potatoes.
Ingredients
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300 grams sweet potatoes
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2 raw red beets
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2 or 3 carrots
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3 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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200 grams of kale on the stem
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1 tablespoon soy sauce
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2 tablespoons sunflower seeds
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1 tablespoon sesame seeds
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1 tablespoon (rice) vinegar or lemon juice
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1 teaspoon honey
Preparation
Preheat the oven to 200°C. Peel the sweet potatoes and beets. Scrape the roots clean. Cut the vegetables into pieces: cut the beets into smaller wedges than the sweet potatoes, and halve the carrots lengthwise and also cut them crosswise. Toss the vegetables with 2 tablespoons of olive oil, cumin, coriander, salt and pepper. Divide the vegetables on a baking tray lined with baking paper and place in the oven for 30 minutes. Turn every now and then. Meanwhile, rip the leaves off the kale stems. Tear the leaf into rough pieces. Toss the kale with the rest of the olive oil, soy sauce, sunflower seeds and sesame seeds. Pierce the carrots and beets to check if they are al dente. Spoon the kale through the roasted vegetables and heat the kale in the oven for another 7 minutes. Meanwhile, whisk together the vinegar and honey. Spoon this dressing over the vegetables and divide the vegetables between 2 plates. Serve hot. Delicious with a (game) bratwurst or a vegetarian slice.
Tip
Roasting kale in the oven is best with large pieces of leaves. Finely chopped kale only needs a few minutes in the oven.
Number of persons
2
Duration
15 + 40 minutes oven time
Sources):
- Plus Magazine