Ingredients:
Roast Vegetables:
1 Jewel sweet potato, peeled and cut into 1/2in rounds, then into 6 cubes (4 cuts each round)
5 kaleidoscope carrots, peeled and sliced diagonally 1/2in thick
2 tbsp extra virgin olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp ginger powder
1/2 tsp kosher salt
1/4 ground black pepper
Salad:
1 bunch kale, leaves pulled off from stems
1 beetroot, peeled, and diced
30 grape tomatoes, cut in half
1 avocado, sliced
1/2 tsp extra virgin olive oil
Pinch of salt
Optional: Prosciutto, nuts and seeds
Dressing:
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 cloves garlic, finely chopped
1 tbsp dijon mustard, I used Kozlik’s Dijon by Anton
1/2 tbsp honey
1/4 tsp cracked black pepper
pinch of salt
How to make:
Roast Vegetables:
1. Preheat oven to 425° F.
2. Mix spices in a bowl, set aside.
3. Add carrots and sweet potato to a large mixing bowl. Toss with olive oil and spices.
4. Add vegetables to a large oven pan, lay flat in a single layer. Make sure they do not overlap.
5. Bake for 30 minutes. Take out and flip every 10 minutes to ensure all sides are cooked evenly.
Salad:
1. Combine all dressing ingredients, set aside.
2. Pull kale leaves off the stems, roughly chop leaves. Transfer to a large salad bowl, sprinkle with pinch of salt and olive oil. Massage the leaves until they have darkened and reduced in volume.
3. Add beetroot, avocado, grape tomatoes, and oven roasted vegetables to salad bowl with kale. Pour prepared dressing over salad and toss well.
4. Add optional toppings and serve.
