What if we finish this week gently with a simple winter salad? You know my great passion for sweet potato… I would eat it with anything! But do not worry. I do not propose an inedible recipe! On the contrary, I love this simple salad that I like to taste in lunchbox or at home. The advantage is that it is simple to prepare the day before for the next day. All you need to do is add a some dressing…
Winter salad with kale and sweet potato
For 2 personnes
Vegan / Gluten free
Preparation time : 20 minutes / Cooking time : 30 minutes
1 medium sweet potato
1 small chioggia beetroot
2 cups cooked black rice
4 beautiful branches of kale
2 tbsp sunflower seed
2 pinch sprouted seeds
salt and pepper
Old mustard vinaigrette
Cut your sweet potato into cubes (after peeling and rinsing). Mix the cubes with olive oil, salt and pepper. Place them on a baking sheet coated with parchment paper and bake for 30 minutes at 180 ° C.
Prepare the other ingredients. Wash kale and beetroot. Cut the beetroot into slices and then into sticks.
When everything is ready, mix with a mustard vinaigrette (or other).