With just a little prep, this simple meal-worthy salad comes together in just minutes! Warm roasted sweet potatoes, massaged kale, and marinated beans get topped with crunchy punchy pickled red onions, creamy avocado, and boiled eggs (cheese optional but recommended!). Pickle your onions, boil your eggs, and roast your sweet potato in advance!
Ingredient Highlight
Sweet potatoes (yams)! These dense, sweet, luscious potatoes are my complex carb of choice and one of my favorite veggies to always have prepped and roasted in the fridge. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C. Runner’s can’t get enough of these because they are great for replenishing glycogen stores and contain trace minerals important for recovery. I like mashing them up with salt and keeping them in a baggy as my long-run fuel.
Servings 4 People
Prep Time 25 minutes 
Cook Time 20 minutes Ingredients
- 2-3 medium sweet potatoes (about 1.5 lbs), cut into bite-sized cubes about 5 cups
- 2 tbsp olive oil
- ½ tsp kosher salt
- 5-6 cups loosely packed thinly sliced kale
- 4 boiled eggs halved or chopped
- 1 avocado, chopped or sliced
- ½ cup feta cheese optional
- Pickled red onions
For the beans:
- 1 (15 oz) can beans, drained and rinsed chickpeas, cannellini, pinto, etc…
- 2 tbsp apple cider vinegar
- ½ tsp kosher salt
- ½ tsp black pepper
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp soy sauce or tamari
- ½ tsp black pepper
- ¼ tsp kosher salt
- You could also use radicchio (no need to massage).
- Also would be great with a fried egg on top instead of boiled.
- Note: a little crispy crumbled bacon on top would be next level.
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper. Add the sweet potato, olive oil, and salt. Toss to coat. Bake for 20 minutes, or until browned.
- In a medium microwavable bowl, add the beans. Warm them up in the microwave for 30 seconds (warming them helps them absorb more flavor). Add vinegar, salt, and pepper and toss to coat.
- In a jar with a tight-fitting lid, add the oil, vinegar, mustard, soy sauce, pepper, and salt. Shake vigorously to combine.
- Add kale to a large bowl along with about ¼ cup of the dressing. Use your hands to massage the dressing into the kale (you’ll notice it brightens in color and wilts down a bit). Divide between your bowls. Add sweet potatoes, beans, egg, avocado, feta (if using), and pickled red onions. Drizzle remaining dressing all over. Sprinkle the egg and avocado with some salt and grind some black pepper all over. Dig in!
Items you can prep ahead (optional)
- Cube 2-3 sweet potatoes
- Roast sweet potatoes
- Slice 5-6 cups kale
- Boil 4 eggs
- Pickle 1 red onion
- Marinate your beans
- Make dressing
Substitutions:
- To make vegan, skip the egg and cheese. Top with toasted nuts!
- Use any roasted starchy veggie in place of the sweet potato or use a whole grain for the starch.
- You could use radicchio in place of or in addition to kale, but no need to massage it.
- Use cooked lentils in place of canned beans or skip the beans and add some other protein (shredded chicken, steak slices, baked tofu, etc…)
Storage:
-
Store leftovers in an airtight container in the fridge:
- Dressed kale: up to 6 days
- Roasted sweet potatoes: up to 6 days
- Pickled red onions: up to 2 weeks
- Marinated beans: up to 6 days
- Boiled eggs: up to 7 days
Leftovers + Repurposing:
- Warm up your sweet potatoes and your beans before adding to the salad. Top everything with lots of pickled red onion, avocado, cheese (if using), and egg.
- If you’ve used up all of the dressing, just drizzle everything with a bit of olive oil, vinegar or lemon, and sprinkle of salt.
- Top with crispy bacon to take it up a notch.
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