Kale salad
If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don't even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Preheat oven to 450°F. Prepare a sheet pan with parchment paper. Place sweet potatoes, onions, garlic powder, curry powder, ½ teaspoon salt and 3 tablespoons olive oil and mix well. Place in oven and bake for 35 minutes, or until golden on the outside and the sweet potatoes are soft on the inside
  2. In a large bowl whisk together the rest of the olive oil, vinegar, honey and salt. Add the kale and mix with your hands until the kale gets softer, about 1 minute.
  3. Add mangoes, almonds, sweet potatoes, onions and cilantro. Mix well. Serve warm or room temperature.
Notes & Tips:

If mangoes are not in season, feel free to substitute them with papayas, oranges, persimmons, red delicious apples or just leave them out! The crunchy onions add such a nice deep flavor to this dish but feel free to add a protein to it and make it more filling (grilled tofu, smoked turkey, pulled chicken, sliced steak)