Baked Sweet Potato with Kale Salad and Cashew Sauce

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Dinner can be as simple as this filling, satisfying and energizing meal. It’s savoury, sweet and creamy. This meal hits all the right spots.

Here we have sweet potatoes with kale, tomatoes, red onion, avocado, sprouts and drizzled with creamy cashew sauce. You may ask where is the protein? Well, this meal has quite a good amount of protein so not to worry. You can find protein in potatoes, cashews, and sprouts as they are all high in protein. This bowl is full of clean carbohydrates, fibre, it is nutrient-dense and full of protein.

Baked Sweet Potato with Kale Salad and Cashew Sauce

Yield: 2-4 servings
Cook time: 45 minutes
Total time: 50 minutes


  • 4 medium size sweet potatoes
  • 1 extra potato for the cashew sauce

Salad ingredients:

  • 1 bunch of kale (wash and remove stem)
  • 1 cup of cherry tomatoes sliced
  • ½ red onion chopped
  • 1 avocado sliced
  • 1 cup of sprouts of your choice
  • ½ lemon

Cashew Sauce Ingredients:

  • 1 cup cooked or baked sweet potato with no skin
  • 1/2 cup-soaked cashews for 1/2 hour in hot water. Remove water after soaking and rinse
  • 1/2 tsp garlic powder or more to your taste or 2 fresh garlic cloves minced
  • 1/2 tsp onion powder
  • 1 cup of water
  • 1/2 lemon juice squeezed
  • ½ tsp salt and pepper or to taste.


  1. Preheat the oven to 400 F. Line your baking sheet with parchment paper. Set aside.
  2. Wash the sweet potato. Poke the potatoes several times with a fork (I do about 7 pokes). No oil is needed. Sprinkle with some salt if you wish. Bake for about 45 minutes until the potatoes are tender and you can insert the fork.
  3. Tear or chop the kale and sprinkle it with a pinch of salt and squeeze over some lemon. Using your hands massage the kale until the leaves darken in colour and tenderize. Now add the rest of the salad ingredients and combine.
  4. Once the potatoes are baked let them cool down a little. Then take one of the potatoes, peel the skin off and measure 1 cup. Now we can make the sauce.
  5. Drain the cashews and add 1 cup of sweet potato and all the remaining ingredients to a high-speed blender or food processor. Blend until smooth and creamy.
  6. Next cut the potatoes half-way (length-wise), but not all the way through. Stuff the potatoes with salad and pour the sauce over and enjoy!


  • Choose potatoes that are roughly the same size and shape so cooking time will be the same.
  • Line your baking sheet with parchment paper for an easy clean-up and so the potatoes don’t stick to your tray.
  • The leftover sauce you can use as a dip or use in pasta or any dish you like.
  • The sauce stores well in the fridge for up to 3 to 4 days.
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