This Vegan Sweet Potato Kale Salad is quick and easy, and packed with flavor!

Best of all, this vegan kale salad with sweet potatoes cost just $2 per serving, making it a great low cost dinner.

This yummy sweet potato salad comes with an amazing salad dressing, but you can use your favorite vinaigrette if you prefer.

Vegan Sweet Potato Kale Salad

• Ingredients in Vegan Kale Salad with Sweet Potatoes
• How to Make Sweet Potato and Kale Salad
• Vegan Sweet Potato Kale Salad Recipe
• Nutrition Label for Sweet Potato and Kale Salad

Ingredients in Vegan Kale Salad with Sweet Potatoes

I make my own vegan parmesan cheese, and it’s packed with flavor. So much more than just nutritional yeast, you will want to check out this yummy recipe. Then you’ll want to put it on everything (wink).

Shopping List for Vegan Kale Salad:

• 1 sweet potato 
• 1 tablespoon olive oil
• Zest of 1 lime
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 cups kale
• 2 tablespoons Vegan Parmesan Cheese

Dressing:

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup

How to Make Sweet Potato and Kale Salad

Parchment paper is one of my favorite kitchen supplies. It minimizes clean up and stops food from sticking to baking sheets.

But if you don’t have it, you can oil the baking sheet first and that will stop the sticking of the sweet potatoes too.

How to Make Sweet Potato and Kale Salad:

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
2. Add the sweet potato chunks to a large boil and toss with olive oil, lime zest, salt and pepper.
3. Move the sweet potato chunks to the prepared baking sheet.
4. Bake for 20 minutes, flip and bake for an additional 10 minutes until cooked through and browned on the edges.
5. Meanwhile, make the salad dressing. Combine the ingredients in a jar or small bowl and mix well (if using a jar just cover and shake).
6. Add the kale to a large bowl along with 1/2 of the salad dressing. Toss well.
7. When the sweet potatoes are cooked through, remove from the oven and plate the salad.
8. Add 2 cups of kale to each plate, top with cooked sweet potatoes, and drizzle over the remaining salad dressing.
9. Sprinkle the vegan parmesan cheese over the top of the salad and serve.

Vegan Sweet Potato Kale Salad Recipe

I love salads, but when the weather is cold, they don’t seam as appealing. But this hot and cold salad is perfect for cold evenings, I know you’ll love it!

More Plant Based Salad Recipes:

• Butternut Squash Lentil Salad
• Apple Fennel Salad
• Healthy Vegan Tofu Salad Recipe
• Roasted Brussels Sprouts and Quinoa Salad
• Cucumber Dill Salad

Vegan Sweet Potato Kale Salad

Audrey Johns

This Vegan Sweet Potato Kale Salad is quick and easy, and the perfect weeknight dinner!

I have supplied you with my homemade vegan parmesan cheese recipe. I recommend making it, or getting a similar store-bought version as it is so much more than just nutritional yeast and adds so much flavor!

Special Tip: You can use your favorite vinaigrette, but I have supplied you one that goes great with the recipe.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course dinner, Main Course

Cuisine American

Servings 2 servings

Calories 298 kcal

Equipment

• Parchment Paper
• Baking sheet
• Large and small bowls

Ingredients

  

• 1 sweet potato peeled halved and sliced
• 1 tablespoon olive oil
• Zest of 1 lime
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 cups kale stem removed and chopped
• 2 tablespoons Vegan Parmesan Cheese

Dressing:

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon maple syrup

Instructions

 

• Preheat oven to 450 degrees and line a baking sheet with parchment paper.
• Add the sweet potato chunks to a large boil and toss with olive oil, lime zest, salt and pepper.
• Move the sweet potato chunks to the prepared baking sheet.
• Bake for 20 minutes, flip and bake for an additional 10 minutes until cooked through and browned on the edges.
• Meanwhile, make the salad dressing. Combine the ingredients in a jar or small bowl and mix well (if using a jar just cover and shake).
• Add the kale to a large bowl along with 1/2 of the salad dressing. Toss well.
• When the sweet potatoes are cooked through, remove from the oven and plate the salad.
• Add 2 cups of kale to each plate, top with cooked sweet potatoes, and drizzle over the remaining salad dressing.
• Sprinkle the vegan parmesan cheese over the top of the salad and serve.

Notes

Vegan Parmesan Cheese

1 cup raw cashews

1/4 cup nutritional yeast

1/2 teaspoon garlic powder

1 teaspoon salt

1. Add all ingredients to a food processor and pulse until you have a fine meal like consistency.
2. Move to a jar or air tight container, and close/cover.
3. Store in the refrigerator for up to 3 weeks.

Keyword Sweet Potato Kale Salad, vegan salad

Nutrition Label for Sweet Potato and Kale Salad

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