YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato Kale Salad with Crunchy Peppers and Garlic Vinaigrette
Enjoy a vibrant salad featuring roasted sweet potato cubes, tender kale, and crunchy bell peppers paired with savory roasted chickpeas and grilled chicken breast, all tossed in a zesty garlic vinaigrette that brings a burst of flavor and a satisfying crunch.
INGREDIENTS
1 medium Sweet Potato (roasted)
2 cups chopped Kale
1/2 medium Red Bell Pepper (sliced)
1/2 cup Chickpeas (roasted)
3 ounces Chicken Breast (grilled)
1 tbsp Extra-Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Peel and cube the sweet potato, toss with a little olive oil, salt, and pepper, then roast for about 25 minutes until tender and slightly crispy.
While the sweet potato roasts, prepare the kale by removing the stems and massaging the leaves with a pinch of salt to soften them.
Slice the red bell pepper into thin strips and set aside. Rinse and drain chickpeas, then toss with a little olive oil, salt, and pepper, and roast in the oven for about 15 minutes for a crunchy texture.
Grill the chicken breast seasoned lightly with salt and pepper until fully cooked, approximately 6-7 minutes per side, then slice into strips.
For the garlic vinaigrette, whisk together extra-virgin olive oil, lemon juice, a finely minced garlic clove, salt, and pepper in a small bowl.
In a large mixing bowl, combine the roasted sweet potato, kale, red bell pepper, and roasted chickpeas. Add the grilled chicken slices and pour the garlic vinaigrette over the salad.
Toss gently to ensure even coating of the dressing. Serve immediately and enjoy the blend of warm roasted ingredients with the fresh crispness of kale and bell pepper.