Loaded Sweet Potato


  • 2 small sweet potatoes
  • 1 cup fresh kale, stems removed and chopped
  • 1 cup red cabbage, shredded
  • 1 cup carrots, grated
  • 1 avocado, diced
  • 2 tbsp sunflower seeds
  • 2 tbsp pepitas (optional)
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • black pepper and sea salt to taste


  1. Preheat oven to 400 F.
  2. Prick sweet potatoes with a fork and bake for 45-60 minutes, or until tender.
  3. Place shredded kale, cabbage and grated carrots in a bowl. Cover with avocado and seeds.
  4. In a separate bowl, combine olive oil lemon juice and mustard. Add to the shredded vegetables and gently toss to coat. Season with salt and pepper to taste.
  5. When sweet potatoes are finished baking, cut a slice in the top and serve topped with salad.

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