Super easy sweet potato, peach & kale salad

peach salad.jpg

Ingredients (serves 1)

1 small sweet potato (orange fleshed)

1 peach 

2 generous handfuls of shredded and washed kale

1 tablespoon coconut flakes (not toasted)

2 tablespoons of Cottage cheese 

1-2 teaspoons coconut oil 

1 teaspoon extra virgin olive oil

Method

  • Peel and cut the sweet potato into bite sizes. Pour the coconut oil over and make sure it’s evenly distributed.  

  • Cover a baking tray with parchment paper and place sweet potato on top. Place in a cold oven. Turn on oven to 250 degrees Celsius and leave for 25 minutes.

  • Place the coconut flakes in a large skillet and cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown.

  • Rinse and cut the peach bite sized and place in a bowl. Add Cottage cheese and the roasted coconut flakes. 

  • When the sweet potato is finished, add to the rest of the ingredients in the bowl. Keep the parchment paper on the baking tray and place the kale there, drizzle with the olive oil. Place in the oven (same heat as sweet potato) for about one minute, until its soft, not burned. 

  • Mix everything together, serve and enjoy!

Connie Överby