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Kale and sweet potato super salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 People


  • 1 Large sweet potato, peeled and diced
  • 0.5 tsp avocado oil
  • 1 tsp cayenne pepper
  • 3 tbsp pumpkin seeds
  • 2 cups kale chopped
  • 2 tsp olive oil
  • 0.5 oranges
  • 1 15.5 oz can black beans, drained
  • 1/2 small red onion sliced thin
  • 0.5 pomegranate
  • 1 small apple sliced thin


  • Preheat the oven to 480° F and cover the tray with a baking paper.
  • Massage the sweet potato with avocado oil and season with cayenne, salt and pepper to taste. 
  • Roast for 12 minutes.
  • Add pumpkin seeds to the tray and roast for 3 more minutes.
  • Remove and let it cool slightly.

During the baking time, prepare everything else:

  • Remove strong stalks from the kale and cut the leaves to bite-sized pieces.
  • Mix the kale pieces together with olive oil, some salt and orange juice. 
  • Massage the salad with your hands so the leaves slightly soften.
  • Slice the onion and apple as thin as you can.
  • Mix roasted sweet potatoes, pumpkin seeds, black beans, and pomegranate seeds into the salad mixture and enjoy!


It is always a good idea to massage the kale between your hands – this way it will soften up and also the taste will become a tiny bit milder.
The amounts in this recipe are only for guidance. Feel free to adjust them to your liking or to the content of your fridge.
If you are not a fan of strong onion taste, try to slice it as thin as you can, then sprinkle with salt, add some lime or lemon juice, massage them slightly and let sit for 5 minutes – the quick pickling makes them much softer in taste.