Crispy Sweet Potato Salad

Last Sunday I had the pleasure in joining my boyfriend for a dinner out with family. I got inspired by the caramelized sweet potatoes in my salad, and decided to create my own version!

Ingredients:

1/2 cup olive oil

1/2 cup alkaline water

2 tbsp apple cider vinegar

1/4 cup nutritional yeast

1/4 cup hemp hearts

1 handful fresh dill and parsley

1 tsp onion powder

salt to taste

kale, shredded

1/2 lemon juiced

big handfull arugala

1 sweet potato, shredded

1 pinch brown sugar

pinch of salt

1 tbsp coconut oil

Toppings: pecans, cranberries, salt and pepper to taste

Directions:

1. Blend together olive oil, water, apple cider vinegar, nutritional yeast, hemp hearts, dill, parsley, onion powder, and salt. To make the dressing.

2. Add shredded kale to a bowl, squeeze 1/2 a lemon juiced, and 2 tbsp of dressing. Massage into kale until starting to wilt.

3. Heat coconut oil on medium high heat in a pan. Add brown sugar, salt and shredded sweet potato. Pan fry stirring occationally until brown and crispy.

4. Place kale on a bed of arugala, topped with pecans, cranberries, and sweet potato. Topped with about 1 tbsp of dressing, and salt & pepper to taste.