Paleo Grilled Sweet Potato and Wilted Kale Salad – Gluten-free + Vegan

This salad is great as a meal on it’s own, or as a side to any grilled meat of your choice (local and grass-fed, of course). This salad has a wonderful tang from the vinegar, a little spice from the red pepper flakes plus a beautiful fresh and bright flavor from the kale. The kale’s subtle and satisfying almost spicy crunch is so nice paired with the tender and earthy flavor from the sweet potatoes

Photo by ROBandSEAN ..
Adapted from tasty-yummies.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from tasty-yummies.com

Ingredients

  • 2-3

    organic sweet potatoes, cut into 1-inch cubes – I leave the skin on since I really like it, if you do, just be sure to scrub them extra good and remove any bruises and marks

  • 2

    cloves garlic, minced

  • 3

    tablespoons olive oil

  • Salt and pepper, to taste

  • 1

    large bunch kale, 4 or 5 cups, washed, stems removed and roughly torn or chopped (I used some a bunch of beautiful red Russian kale that I grabbed at the farmers market)

  • 1 -2

    tablespoons champagne vinegar (or rice wine vinegar)

  • Red pepper flakes

  • 1

    tablespoon fresh chives, minced

  • Salt and pepper, to taste

Directions

Preheat your grill. We have a charcoal grill, so we allow it to heat up for approximately 15 minutes. Place your grill basket or grill bowl onto the grill, and add the sweet potatoes. Tossing every 3-5 minutes allow the sweet potatoes to get tender and browned. But don’t toss them around too much, you don’t want to mash them up as they get more tender. Depending on the heat of your grill, it will take approximately 15-20 minutes. Be careful not to burn the potatoes, move the grill basket off of any large flames, if need be. After the potatoes are tender and nicely browned, add the kale to the basket and continuously toss around to keep it from sticking. Cook for approximately 3-5 minutes until the kale is wilted. Remove the sweet potatoes and kale to a large serving bowl and toss with the vinegar, red pepper flakes and fresh chives. Salt and pepper, to taste. You can add more olive oil if you ‘d like, as well as some more minced garlic. Serve immediately while warm (which is my favorite way), or it would also be good room temperature or chilled.

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