Roasted Sweet Potato and Kale Salad

Ingredients

• Sweet potato

  raw

  2 cup, cubes or 266g

• Olive oil

  2 tbsp or 27g

• Paprika

  ½ tsp or 1g

• Salt

  table

  ¼ tsp or 2g

• Kale

  raw

  4 cup, chopped or 268g

Directions

1. Preheat the oven to 400°F and line a baking sheet.
2. Peel and cut the sweet potatoes into bite-size cubes.
3. In a large bowl, toss the sweet potato cubes with half of the olive oil, the smoked paprika, and salt until evenly coated.
4. Spread on the baking sheet in a single layer and roast until tender and lightly crisp at the edges, about 20 minutes.
5. Meanwhile, place the chopped kale in a large bowl, drizzle with the remaining olive oil, and massage with your hands until the leaves darken and soften, 1–2 minutes.
6. Let the roasted sweet potatoes cool slightly, then add to the bowl with the kale and toss to combine. Serve warm or at room temperature.