Kale & Sweet Potato Salad: High Protein Breakfast
30 Nov, 2021

Kale & Sweet Potato Salad: High Protein Breakfast

Approx Cooking Time: 40 mins

Serves: 4 (about 2 cups)


About 3 cups sweet potatoes
1 teaspoon chili powder
1 teaspoon of HaveRaw’s Pink Himalayan Rock Salt
3 tablespoons of olive oil
½ teaspoon black pepper
1 red bell pepper (cut finely into 4 pieces)
½ cup roasted almonds (unsalted)
2 teaspoon lime rind (grated)
2 tablespoon of fresh lime juice
½ teaspoon of sugar
2 cups of hot cooked quinoa
1 tablespoon of freshly chopped cilantro
1 sliced ripe avocado

Before you start preparing it, let us take you through a healthy ride of all the ingredients mentioned. This delicious loaded bowl of high protein breakfast gets a crispy and smokey texture from the spicy chili-topped sweet potatoes, roasted pepper and lots of lime zing. You will see the formation of an addictive crust with the help of lime and chilli powder. Make more of this crust to enjoy this salad in the future too. With Cotija Cheese as an additional ingredient, you will witness a crumbly and dry texture too. The best thing is, it won’t disappear or melt at all into the bowl. Therefore, you can use it to top tacos with and then stir it up into the salad.

Preparation Process:

Step 1:

Preheat your oven at 400 degree Fahrenheit.

Step 2:

Take sweet potatoes, 1 and ½ teaspoon of olive oil, ½ teaspoon of chilli powder, ⅛ teaspoon of salt and ¼ teaspoon of black pepper in a bowl, toss and mix well. Then, set the mixture of sweet potato on one side of an foil-lined aluminium baking sheet. On the other side of the pan, put some bell pepper. Drop 1 and ½ teaspoon of oil, toss and mix well. Until the potatoes are tender and the peppers get lightly charred, bake well for about 30 mins. Stir the potatoes halfway through. Then remove the pan from the oven and chop the bell pepper into fine strips.

Step 3:

In a small pan, cook almonds well until toasted for about 2-3 minutes. Then, add 1 teaspoon of oil, 1/8th teaspoon salt, 1 teaspoon of sugar, ½ teaspoon chilli powder and cook well. Stir for about 1 minute.

Step 4:

Now, whisk the remaining ingredients together in a bowl. 5 teaspoons of oil, 3/4th teaspoon of himalayan rock salt, 1/4th teaspoon of black pepper and 1 teaspoon of juice and cilantro. Then, part quinoa in 4 bowls and top with bell pepper, kale, and sweet potatoes evenly. Don’t forget to sprinkle juice mixture and also add avocado, almonds and cotija. Finally, Use Lime wedges for serving this high protein breakfast.

For a better health transparency and to see how this recipe can fit into your diet, we have listed the nutritional information of this high protein breakfast:

Protein: 16g
Fiber: 15g
Carbohydrates: 67g
Calcium: 22%
Potassium: 36%
Sodium: 680mg
Calories: 591g
Fats: 32g
Sugar: 10g

We hope that you enjoyed this fresh and nourishing bowl. This is one way of preparing Kale and Sweet Potato Bowl. If you know any other way to prepare this recipe, do let us know in the comments. Any suggestions/ feedback are most welcome.

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