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kale sweet potato salad

Salads are one of my favorite meals - and I'm not talking about some iceberg lettuce with 2 chopped tomatoes and some processed cheese on it. Yuck! I'm talking about the good stuff - with all the protein, healthy fat and where it actually tastes GOOD and is FILLING!

Try this one out! When it comes to salads, I don't really give specific amounts to add (such as 1tsp, etc) since everyone's ratio is different. If you are eating for 1 person, about 1/2-1 cup of the ingredients usually does the trick! If you're extra hungry, add more protein, and if you have a busy day ahead add more healthy fat (aka olive oil, flax seeds, avocado) so you stay full! Let me know what you think!

Prep Time: 15 minutes


  • 1/2 - 1 organic grilled chicken breast

  • 1 hard-boiled egg (optional) - view here how to make!

  • chopped kale

  • sautéed + chopped sweet potato

  • cucumbers

  • sliced avocado

  • roasted brussels sprouts

  • 1 tsp chia seeds

  • 1 tsp ground flaxseeds

  • 1 tsp pumpkin seeds

  • extra-virgin olive oil


  • For the sweet potato, simply cut into small cubes, and toss in to a skillet with some olive oil. Cook on a medium/high heat until crispy! Should only take 5 minutes or so. Do the same for the brussels sprouts, either in the same skillet or another one! The goal is CRISPY! You can also do this in the oven but that takes much longer.

  • For the chicken, add some olive oil to a separate skillet and cook on a medium heat! Cut the chicken into small chunks to cook faster.

  • Once those are all cooked (or while they are cooking), chop up other items and add everything to bowl. Toss until evenly distributed. Top with olive oil + and salt and pepper. Enjoy!



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