I love salads, but I like mine a little bulkier. This one is perfect as a weekday lunch since it is filling as well as meal-prep friendly. The below recipe is what I use to make four salads for my weekday lunches as a full meal.
1 large bunch of curly kale (roughly a pound, perhaps 1 1/4 pounds)
6 tablespoons extra virgin olive oil
3 large sweet potatoes, diced
1 1/2 cups brown rice
- Prepare the brown rice: Add the 1 1/2 cups of rice to 3 cups of water, bring to a boil and lower the heat, stirring occasionally. Once all of the water has been soaked up, remove from heat.
- Pre-heat your oven to 425 degrees. Spread the diced sweet potatoes in a roasting pan and drizzle with 4 tablespoons of olive oil and salt and pepper (optional). Roast these in the oven for about 35-40 minutes, or until they are soft.
- Remove the kale leaves from the rib in the middle of the leaf and put them into a bowl– you’ll want to rip them into bite size pieces. Once you have done this, drizzle 2 tablespoons of olive oil onto the leaves and massage them. This will make them softer and easier to eat and digest– it sounds silly, but its one of the most important things that you can do to make kale edible and delicious.
- Once the rice and sweet potatoes have cooled, either combine all ingredients (don’t forget the feta) into a large bowl and serve with your favorite dressing (I like a simple oil and vinegar combination for this salad), or portion equal amounts of each ingredient out into smaller containers to use as your meals for the week. If you are prepping several smaller salads, I prefer to wait to mix everything together until I’m ready to eat the salad.