Kale Sweet Potato Salad with Mango Sauce

YIELD: SERVES 1 

Energy: 690 calories 

Fat: 7.5 grams 

Protein: 30 grams 

Total carbohydrates: 135 grams 

Fiber: 30 grams 

Untitled design (8)

Servings: 1

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time:

Ingredients

For the Mango Sauce 

1 cup diced mango 

2 cups diced tomato 

2 tablespoons nutritional yeast 

For the Salad 

1 medium sweet potato, peeled and diced 

1 bunch of curly kale, washed, stems removed and chopped 

Juice of 1⁄2 large lemon 

1⁄4 teaspoon freshly ground black pepper 

1 cup low-sodium canned black beans, drained and rinsed 

1 yellow bell pepper, cored, seeded, and chopped 

1⁄2 cup fresh or frozen blueberries, roughly chopped 

1⁄4 cup chopped red onion 

1/4 cup slivered almonds

Instructions

Make the sauce: In a blender, combine all the ingredients and blend until smooth. Set aside. 

In a small pot combine the sweet potato with enough water to cover and boil until fork-tender, 15 to 20 minutes. Drain and set aside.

Combine the kale, lemon juice, and black pepper in a large mixing bowl. Use your hands to massage the kale until the leaves are tender and start to give the dark green juices, about 2 minutes. Fold in the cooked sweet potato, beans, bell pepper, blueberries, and red onion. Drizzle with the mango sauce, sprinkle with slivered almonds and serve.

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