Goddess Slaw with Sweet Potato

Written By Casey Easton

Enjoy this nutrition and flavor packed dish for a great light lunch. Pop some grilled chicken or fish on top for an extra protein.

Sweet Potato with Goddess Slaw

2  large or 4 small sweet potatoes

Goddess Slaw

4-6 Lacinato kale leaves, stemmed, sliced in half and chiffonade
1 bulb fennel, sliced
4 radishes, sliced
½ lemon
1 avocado
½ bunch parsley
10 basil leaves
1-2 TBSP chives
1 lemon, juice and zest
1 clove garlic
1 tsp dijon mustard
3 green olives
2 TBSP avocado oil
Salt
Pepper

  1. Preheat oven to 425. Place potatoes on a lined baking sheet, poking a few holes in them with a fork. Bake 40-50 minutes. 

  2. Place kale in a bowl, squeeze ½ lemon and a few pinches of salt over the kale. Massage until it begins to break down, set aside.  

  3. Blend avocado, parsley, basil, chives, lemon, garlic, dijon, olives and oil in a hand blender. 

  4. Add fennel chick peas and radish to the kale and dress with dressing. Season to taste with salt and pepper. Serve inside a hot baked sweet potato.

Casey Easton
Cooking classes, cooking school, event space
www.foodlabboulder.com
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