Roasted Sweet Potato Kale Salad with Avocado

Step 1

Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.

Step 2

When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.

Step 3

While potatoes are roasting, cook the eggs. Fill a small saucepan with water and bring to a full boil. Using a slotted spoon, carefully drop eggs into the boiling water. Cook 6 minutes, then immediately transfer to an ice bath. Allow eggs to chill in the ice bath at least 15 minutes before peeling.

Step 4

Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.

Step 5

Divide the kale between 2 to 4 bowls. Drizzle with lemon herb dressing (instructions below) and toss well. Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and jammy eggs. Serve and enjoy!

Step 6

Add all ingredients for the dressing to a small blender and blend until well-combined. Store any leftovers in a sealed container in the refrigerator.