Kale Salad with Roasted Veggies

KALE SALAD WITH ROASTED VEGGIES

Ingredients

1 head of curly kale
2 minced garlic cloves
2 oz avocado
2 tablespoons coconut aminos
1-2 teaspoons maple syrup
1/4 teaspoon salt
red pepper flakes to taste

Roasted vegetables of your choice (I prefer red onions, peppers, and sweet potatoes)

Directions

Remove the stems from the kale and finely chop the leaves. Place all of the chopped kale and all of the rest of the ingredients together in a large bowl and use your hands to massage them together firmly until they are well combined. The kale will reduce to about 1/4 its original size and will become tender.

Notes

This recipe stores in the fridge extremely well.

ROASTED VEGETABLES

When it comes to roasting vegetables, it’s really simple. Here are some tips to get you on your way!

-Roast things that are cut into a similar size on baking trays lined with parchment paper.
-The higher you roast them, the more char you will get on them - if you like that, then you’ll want to try roasting at around 425 degrees F.
-If you like less browning, try 400 degrees F.
-Or if you have extra patience, try going slow at 375 degrees F.
-Bake time will vary widely based on what you’re roasting, so I recommend playing around with it and finding your preferred sweet spot.
-For softer veggies like zucchini and bell peppers, you’ll roast them for about 20 minutes on higher heat or up to 40 minutes on lower heat.
-If you’re feeling fancy, stir the veggies halfway to brown them evenly.