Sweet Potatoes and Kale Salad

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Prep Time: 10 mins | Cook Time: 30 mins | Serves: 4

Ingredients

• 2 purple sweet potatoes

• 2 orange sweet potatoes

• 6 c kale, roughly chopped

• 1 c purple cabbage, sliced

• 1 c blueberries

• 1 c walnuts, chopped

• ½ c goat cheese, crumbled

• Chef Tse’s Apple Shallot Dressing

Directions

1. Put the sweet potatoes in a big pot. Add water to the same level as sweet potatoes. Cover and bring to boil. Simmer vigorously until tender when pierced, about 20–30 minutes, depending on size. When cool, peel and slice.

2. In a medium skillet on high, heat 1/4 cup of water to boiling. Add kale and quickly sear until wilted. Remove and cool.

Nutrition: (per serving, before dressing) Calories: 431 kcals | Total Fat: 24 g | Saturated Fat: 4.8 g | Sodium: 192 mg | Carb: 47 g | Protein: 13 g | Fiber: 11 g.

Providence Heart Guide 2022
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