Free Shipping on orders over $150*

Free Shipping on orders over $150*

Free Shipping on orders over $150* Free Shipping on orders over $150*

Synchro Salad Recipe 3.0 - Kale-Sweet Potato With Ginger Cashew-Tahini Dressing

This is the third iteration of the Synchro Salad recipe (find version two here).  Like the previous versions, this salad is designed to be filling, deeply nourishing and so delicious that you crave it. 

Every ingredient in this salad provides nutritional value.  The nutrient-rich, anti-inflammatory kale, the amino-complete hemp protein, the clean-carbohydrate Japanese sweet potatoes, the high-quality fats in the dressing, etc.  

Once you fall in love with this salad, check out some of the other Salad Bowls in our Staple Meals series.

This recipe can be keto-adapted easily, simply reduce the sweet potato by 1/2 or omit altogether.

 

Synchro Salad 3.0

Serves: 2  / /  Prep time: 30 min

INGREDIENTS

1 Medium Bunch of Kale (Lacinato is best)

1 Japanese Sweet Potato, Roasted

Ginger Cashew-Tahini Dressing

1/2 cup Raw Hemp Seeds

INSTRUCTIONS

1. Follow instructions below for Roasted Sweet Potato.

2. While the sweet potatoes are roasting, follow instructions below for making Ginger Cashew-Tahini Dressing.

3. Tear kale into small pieces and add to a large bowl.  Rinse thoroughly. Set aside.

4. Pour dressing onto kale and toss lightly until the dressing is well-distributed. Then add roasted sweet potatoes (while warm is best) and hemp seeds. Toss thoroughly. Tossing thoroughly after adding the potatoes will allow some of the sweetness from the potatoes to mix with the dressing.

5. Enjoy!

 

Simple Roasted Sweet Potato

Prep time: 20-30 min

INGREDIENTS

1 Sweet Potato (we like Japanese Sweet Potato)

2 Tbsp Melted Coconut Oil

1/2 tsp Salt

1/2 tsp Pepper

 

INSTRUCTIONS

1. Preheat oven to 400 degrees fahrenheit.

2. Roughly cut sweet potato into ½ inch cubes. Toss with Coconut Oil, Salt, Pepper.

3. Transfer to a baking sheet, making sure to spread evenly. Roast in oven for 10 minutes, flip, and return to oven for an additional 5-10 minutes, or until golden brown and caramelized. The potatoes should crush easily with a fork.

 

Ginger Cashew-Tahini Dressing

Prep time: 5 min

INGREDIENTS

1/4 cup Whole Raw Cashews

1/4 cup Water

1 Large Clove Garlic

1 Small Piece Raw Ginger (about the size of the garlic clove)

2.5 Tbsp Apple Cider Vinegar

2.5 Tbsp Bragg's Liquid Aminos

3 Tbsp Tahini

1 Tbsp Coconut Oil

Black Pepper (to taste, about 1 tsp)

(optional) 1 Small Piece Raw Jalapeno

 

INSTRUCTIONS

1. Add all ingredients to a blender and blend on med-high for ~30 seconds.

2. After blending, if a thinner consistency is desired, add water according to preference.

comments powered by Disqus