The Budget-Friendly Vegan Cookbook: Healthy Meals for a Plant-Based Diet by Ally Lazare

Author:Ally Lazare
Language: eng
Format: epub, azw3, mobi
Publisher: Rockridge Press
Published: 2020-05-18T18:30:00+00:00

GLUTEN-FREE, SOY-FREE

Roasted Spicy Sweet Potato, Cranberry,

and Kale Salad

I love the simplicity of this salad. It’s bright, fresh, and packed with fiber and protein. The dried cranberries add lovely tartness to balance out the dish. To elevate this salad, swap regular pecans for candied pecans: In a large skillet over medium heat, melt ¼ cup brown sugar, ¼ teaspoon salt, ¼

teaspoon cinnamon, and 2 tablespoons water. Toss in the pecans and stir for 3 minutes, until candied. Remove from the pan and cool completely.

SERVES 3 TO 4

PREP TIME 10 MINUTES

COOK TIME 25 MINUTES

3 large sweet potatoes, peeled and cubed

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1 teaspoon ground black pepper

½ cup Lemon Tahini Vinaigrette

1 (10-ounce) bag chopped kale (or 1 large bunch kale, stemmed and chopped)

½ cup pecan halves

1 cup dried large cranberries

1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Spread the sweet potatoes out on the baking sheet in a single layer. Drizzle with the olive oil, salt, and pepper, and toss to coat. Bake for 20 to

25 minutes or until the potatoes are soft and slightly darkened. Set aside to cool.

2. While the potatoes cook, prepare the Lemon Tahini Vinaigrette.

3. In a large bowl, combine the kale, pecans, and cranberries.

Toss with the vinaigrette and roasted sweet potatoes.

VARIATION TIP: If you can’t nd fresh kale, try swapping it for baby spinach or a spinach-arugula mix. Any dark leafy green will add great texture and avor to this salad. You can also swap out the sweet potato for butternut squash.

PER SERVING: CALORIES: 608; TOTAL FAT: 33 G; CARBS: 75 G; FIBER: 14 G; PROTEIN: 9 G; CALCIUM: 290 MG; VITAMIN D: 0 MCG; VITAMIN

B12: 1 MCG; IRON: 4 MG; ZINC: 2 MG

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