Cooked - Kimchi Kale Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kimchi Kale Salad

2.0

1 sweet potato (cubed)

1 tbsp avocado or olive oil

½ tsp sea salt (+ more to taste)

5 cup kale, chopped (curly kale is my favorite for this recipe)

1 ripe avocado

2 tbsp freshly squeezed lemon juice

½ cup vegan kimchi

1 cup cooked chickpeas (or try crispy chickpeas)

3 tbsp toasted pumpkin seeds

1 tsp fennel seeds

Preheat oven to 375° and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with the oil and ¼ tsp salt, then spread them evenly on the baking sheet.
Bake for 35 minutes, until tender.
Place the chopped kale into a large mixing bowl.
Add half the avocado (cubed), followed by the lemon juice, and remaining sea salt.
Using your hands, massage the avocado into the kale until the greens are tender (about 2 minutes).
Add the kimchi, chickpeas, sweet potato, and seeds.
Season to taste with more sea salt, and enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇰🇷Korean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 27 weeks ago

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