Kale is all around – no matter where you go these days, there is a least one kale dish on the menu. In a smoothie, as a salat, cooked down, sautéed, juiced – these magical green leaves are real superhero for your body but also your tastebuds.
Throw away the „too healthy to be delicious“ prejudice and check out our new KALE SERIES featuring savory, sweet, liquid and solid dishes.

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our bowl creations 

First recipe today — Sweet potato kale salat with honey mustard soy dressing —(a fully vegan version without honey can always be made with maple syrup or other substitutes)

2 pers. 

5 big leaves of kale, or more ( remove the stem and cut into little eatable pieces)

dressing for sweet potato

4 TBSP Soysauce
2 TBSP mustard
2 TBSP honey
1 garlic clove (cut into small pieces)
1 mild red fresh chili (cut into small pieces)
salt and pepper

Cut the sweet potato into small pieces and marinade them in the dressing for around 30 min.

dressing for the kale

4 TBSP olive oil
1 TBSP mustard
juice of half a lemon
2 TBSP honey
salt and pepper

If you like it more sour or sweeter adjust the amount of either honey or lemon/mustard

Pure the kale dressing over the small cut kale pieces and let it incorporate for a couple of minutes. Add all kind of veggies you like in your salat.
We used tomatoes, cucumber, pine nuts, chia seeds….. get creative.

Let the salat soak in the dressing while preparing the sweet potato. Heat up some olive oil in a pan and let the potatoes cook until soft (not too soft tho). You might want to add water occasionally to keep the cooking process going and avoid burning.

Add the cooked potatoes onto your salat and enjoy – your body, your soul, your tastebuds will appreciate what you created.
Tag us in your creations and we will feature your green magic #greenkalemagic ❤ ❤


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