Avocado, Sweet Potato & Kale Salad

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 45 mins
Cooking Time -
GF, DF, Vegan


  • 250gms kale
  • 250gms approx. sweet potatoes
  • 2 rip avocados
  • 250gms cherry tomatoes
  • ½ cucumber
  • 4 tablespoons pumpkin seeds
  • 4 teaspoons sesame seeds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika


  • 2 tablespoons EVOO
  • 2 tablespoons pomegranate molasses
  •  Juice of 1/2 a lime


  • Wash and cube the sweet potato, toss in 1-2 tablespoons of olive oil and a teaspoon of smoked paprika and roast in the oven for 20 minutes @180’C
  • Wash the kale and toss in a tablespoon of olive oil and salt to taste.  Roast this in the oven @180’C for 10 minutes.
  • Once both the sweet potato and kale are cooked leave to cool or add the ingredients below and serve warm
  • Cherry tomatoes – halved
  • Cucumber – chopped into small chunks
  • Avocado – left halved per portion or chopped into the bowl
  • Sprinkle on sesame and pumpkin seeds
  • Mix the dressing ingredients together and drizzle on when ready to serve


  1. Ulaladya on May 22, 2021 at 2:15 am

    Hello. Where can I buy the products you mentioned for the dressing, specifically ‘EVOO’ and ‘pomegranate molasses’ please?

    • Chintal on September 22, 2021 at 1:21 pm

      Hi, any large supermarket will have them both. EVOO is short for Extra Virgin Olive Oil x

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