Kale Sweet Potato Salad & Ginger Lemon Dill tofu (2 recipes in 1 post!)

I recently had lunch at a super cool Silicon Valley tech company that has a super cool cafeteria. I was a little nervous about going as I kind of figured it wouldn’t have any veg-friendly options. I could not have been more wrong! The first dish I stumbled upon was a vegan & gluten free dish that was a mushroom, black bean burrito type thing. Wow! Those are my favourite things all combined. Then I found a really cool spinach salad with sweet potatoes, red pepper and beans, which is where the inspiration for this salad comes from. This salad packs a punch! It is not your average light salad – it’s super filling, a very good supper option.

Sweet Potato Red Pepper Bean Salad

a bunch of kale, washed, de-stemmed & torn into bite sized pieces

the juice of half a lemon

1 tbsp of olive oil (optional)

a sprinkle of sea salt

Combine these ingredients and massage the kale and set aside.

1 medium sweet potato, peeled & chopped

1/2 a red pepper, chopped

1 large handful of green beans, ends trimmed & roughly chopped

Add the sweet potato to a medium pot & cover with water. Bring to a boil & cook for 5 minutes and add the green beans and cook for another two minutes. Drain immediately (so as not to overcook) and rinse in cool water. Add this with the red pepper to the kale mixture and top it off with 1 tbsp of balsamic and combine.

I love this salad, but it’s slightly lacking on the protein side, so I whipped up some yummy tofu as a side.

Ginger Lemon Dill Tofu

1 tbsp of coconut oil

1 inch of fresh ginger, minced

1/2 pound of extra firm tofu (I use Wildwood’s Organic Super Firm Sprouted Tofu)

1 handful of fresh dill (or 1 tbsp dried)

the juice of half a lemon

1 tbsp coconut aminos

Heat a skillet on the stove and add your coconut oil. Once melted, add your ginger and tofu and cook for 5-7 minutes. Add the remaining ingredients and cook for another couple of minutes.

Enjoy!

14 thoughts on “Kale Sweet Potato Salad & Ginger Lemon Dill tofu (2 recipes in 1 post!)

    1. Yea, I used to think I didn’t even like salad until I realised it didn’t have to be that pre-packaged iceberg lettuce stuff with shredded baby carrot & mealy looking cabbage haha ;p
      Thanks Lee!

  1. What a brilliant idea! Sweet Potato IN a salad! LOVE it! I’m toying with the idea of a Mac & Cheese with Sweet Potato as the base…Vegan, of course! I will certainly keep you posted!

    1. Sweet potatoes are my favourite – they are just so darned versatile! Oooh I have never thought of putting them in mac n’ cheeze, I have used butternut squash and I bet sweet potato would be awesome.
      Let me know how it turns out – I’d love to see something on your blog =)

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