Kale Salad with Crispy Sweet Potato

This Kale Salad with Crispy Sweet Potato is a healthy low-carb, paleo and Whole30 lunch recipe that will become your favorite meal for those busy days.

I made this Kale Salad with Crispy Sweet Potato the other day for lunch and it was so delicious.  Even though kale is well known for being a tough leaf to eat raw, I LOVE eating kale in my salads.

The secret to enjoy eating raw kale is to massage kale leaves with your hands to help break up the cells in them. This way the kale leaves get softer and easier to eat and digest. And of course, you need to have a good dressing/sauce/vinaigrette to pour over the leaves to make a perfect flavourful kale salad.

Trust me, I always massage my kale, like my Sweet Potato Chicken Kale Skillet, Easy Kale Breakfast Salad Recipe, Chopped Red Cabbage Kale Salad, and even when making Kale Chips!

This time I want to create a salad recipe that makes a complete meal to enjoy during a busy lunchtime. That’s why I added eggs and bacon for protein and crispy sweet potato fries for healthy carbs.

This Kale Salad with Crispy Sweet Potato is super nutritious and easy to make. On top of that, it stores well in the fridge since kale leaves are great as leftovers. It’s definitely a good healthy meal to have on-the-go.

Ingredients you need to make this Kale Salad with Crispy Sweet Potato:

• Fresh kale leaves
• Boiled Eggs
• Avocado
• Bacon (buy the sugar-free and nitrate-free option)
• Sweet Potato
• Olive oil
• Spices (salt, pepper, paprika and garlic)

How do I make boiled eggs?

You can make hard boiled eggs or soft boiled eggs. For this salad I made hard boiled eggs just because I felt like eating hard boiled eggs. It’s totally up to you if you prefer hard or soft boiled eggs in your salad. So, follow these simple steps to make boiled eggs.

1. Place the eggs in a pot and cover them with cold water.
2. Bring to a boil over medium-high heat.
3. Cover the pot and remove from the heat.
4. Set aside for about 10 minutes for hard boiled eggs or 7 minutes for soft boiled eggs. Drain, cool in ice water and peel.

Tips to make this Spicy Baked Sweet Potato Fries even better:

1. Please, cut the sweet potatoes roughly the same size. The reason why is because you want the root to bake evenly. If you cut the sweet potato in small and large matchsticks pieces, the smaller pieces will cook faster than the large pieces and they will probably become soggy by the time the bigger pieces are ready.
2. Another important tip is to place the sweet potatoes matchsticks pieces in a single layer on the baking sheet to avoid they become mushy.
3. And last, toss the cut sweet potato with olive oil, but make sure the pieces are coated on all sides because if not, the sides that are not coated will be very dry.

Let’s now check out this delicious Kale Salad with Crispy Sweet Potato.

Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!

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3.63 from 8 votes

Kale Salad with Crispy Sweet Potato

This Kale Salad with Crispy Sweet Potato is a healthy low-carb, paleo and Whole30 lunch recipe that will become your favorite meal for those busy days.

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Servings: 4 people

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Ingredients

• ▢ 6 cups chopped kale stems removed
• ▢ ¼ cup homemade vinaigrette — click here for the recipe
• ▢ 3 boiled eggs cut into quarters
• ▢ 4 strips bacon sugar-free and nitrate-free — fried and chopped
• ▢ ½ avocado — chopped

FOR THE SWEET POTATOES

• ▢ 2 large sweet potato — peeled and cut into fried shape
• ▢ 1 tablespoon olive oil
• ▢ Pinch of salt and pepper
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon garlic powder

US CustomaryMetric

Instructions

• Preheat oven to 450 degrees.
• On a baking sheet, place sweet potato fries and toss in olive oil and season with salt, pepper, paprika and garlic powder. Mix well to combine. Arrange fries evenly on the baking sheet, and bake for 15 minutes. Turn and bake for another 10 minutes or until crispy. The time will depend on the size of the sweet potato fry-shapes.
• In a large bowl, add kale and the homemade dressing.
• Massage until the kale starts to soften and wilt, 2 to 3 minutes.
• In the same bowl add eggs, avocado and bacon. Serve with sweet potato fries. Enjoy!

Tips

• Try to cut the sweet potatoes as uniformly as possible so they cook evenly. 
• If you choose to keep the skin on the sweet potatoes, you should clean the exterior thoroughly and pat dry.
• Make sure to place the sweet potato fries in a single, even layer so they get crispy.
• To store: Put leftovers into an airtight glass container and keep them in the refrigerator for up to 3 days.
• To reheat: Rewarm the sweet potato fries in the microwave or in the oven.
• To freeze: Freeze the sweet potato fries in a freezer-safe bag once they have reached room temperature. Freeze for up to 3 months.

Nutrition Information

Serving: 1/4 Calories: 300kcal (15%) Carbohydrates: 24g (8%) Protein: 10g (20%) Fat: 19g (29%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Cholesterol: 91mg (30%) Sodium: 509mg (22%) Potassium: 854mg (24%) Fiber: 5g (21%) Sugar: 4g (4%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

© Author: Olivia Ribas