Roasted Sweet Potato And Chickpea Tuna Salad With A Simple ACV Vinaigrette
My love for kale salads started at the very beginning of my health and wellness journey. It quickly became one of my favorite vegetables and still is today. Here’s why:
It’s the one green that can sit in dressing for a few days and not go soggy. In fact, I believe that it tastes even better on days 2 and 3 after it’s been marinated in dressing. This makes it perfect for meal prep!
It is packed with fiber. This is essential for a smooth digestion as well as a thriving gut microbiome. Since a healthy gut is linked to skin health, brain health, heart health, energy and more it is important to get in that fiber (especially from dark leafy greens like kale!)
It contains a great source of vitamins and minerals like Vitamin C, A and manganese all of which add to that natural glow.
You can find it at a local grocery store year round. Unlike a lot of fruits and veggies, kale is always stocked on shelves at the grocery store.
This kale salad is one of my favorites! It’s easy, simple and delicious.
For this salad you can either stick with canned tuna or swap for something like quinoa or tofu to enjoy it plant based.
What you need (makes 3 servings):
1 bunch of kale chopped into small pieces
3 cans of tuna, drained
1 15 oz can garbanzo beans, drained and rinsed
1 medium sweet potato, cubed
A few pinches of salt (about 1 tsp)
A few pinches of fresh ground black pepper
1 tsp ground cumin
1 tsp garlic powder
2 tbsp cooking oil like avocado oil
ACV Vinaigrette
1/3 cup unfiltered apple cider vinegar
A pinch of salt
A pinch of fresh ground black pepper
1 1/2 tsp dijon mustard
1/2 cup olive oil or avocado oil
Directions: Preheat your oven to 425F. Line a baking sheet with parchment paper. Add the garbanzo beans, sweet potato, salt, pepper, cumin, garlic powder and oil to the pan. Toss and place in the oven for 20-25 minutes. Meanwhile, combine the ACV Vinaigrette ingredients in a jar. Cover and shake until smooth. Add the kale and canned tuna to a bowl. Add the roasted sweet potato and chickpeas. Pour the dressing and toss until well combined. Serve immediately or store in the fridge for up to 4 days.
If meal prepping this and you prefer to keep your chickpeas and sweet potato separate so you can reheat them before adding to your salad- just store them in a separate container and wait to add them upon eating. you can also store the dressing separate from the salad if you prefer as well.
Love this one? Then you need to try another one of my favorite kale salads here.