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Healthy vegan sweet potato salad

Vegan kale sweet potato salad

5 from 8 votes
Salads can be so good! You just need to try this vegan kale sweet potato salad with simple mustard dressing and juicy pomegranate. This salad is so easy to make but very delicious!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups kale
  • 3/4 cup cherry tomatoes
  • 1/2 cup pomegranate
Dressing
  • 4 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp mustard
  • A pinch of salt
  • 1/2 tsp black pepper
  • 1/2 tsp agave
  • 1/2 tsp garlic powder
Roasted sweet potato
  • 1 large sweet potato
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes
Crispy tofu
  • 2 tbsp neutral oil
  • 7 oz tofu
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Method
 

  1. In a jar combine ingredients for a dressing. Whish it until every ingredient is combined.
  2. Into the salad bowl add chopped kale and massage it with the dressing. Add tomatoes, pomegranate and set aside.
  3. Chop the sweet potato into the wedged and season it with the spices. Transfer it onto the baking pan lined with baking paper and bake at 400°F for 30 minutes.
  4. Meanwhile, cut the tofu into cubes and fry in oil, and spices until crispy and golden.
  5. When the sweet potatoes are cooked, combine with the kale and crispy tofu. Enjoy.