Easy Vegan Kale Salad with Crispy Baked Potatoes and Fermented Sauerkraut | Simple Probiotic Kale Nourish Bowls
Potatoes, Sauerkraut and Kale
One of my favorite food pairings is potatoes and sauerkraut. It’s like they were made for each other. Potatoes are starchy, blank canvases for flavor while sauerkraut is tart, salty, crunchy and full of flavor. They’re perfect for each other.
We make a lot of salads and nourish bowls in our house, so we’re always finding ways to mix it up a bit. Lately I’ve been trying to eat more sweet potatoes, and this is now my go-to recipe to make that happen! I usually toss quinoa or brown rice pasta into my salads when I’m craving a bit of starchiness, but potatoes are perfect for this too.
Kale is my absolute favorite green leafy vegetable for salads and nourish bowls. I learned this week though, that its quite a dirty conventional crop so we’ve been buying the loose organic kale from Whole Foods Market. We’re always there delivering our fermented veggies, so it’s super convenient to stock up on organic, plastic free produce.
Nourish Bowl Recipe
This recipe includes my absolute favorite homemade salad dressing that I put on EVERYTHING, so I definitely suggest using it on all kinds of salads and nourish bowls. Kimchi is also great in this nourish bowl if you like things a little more spicy. Enjoy!
Easy Vegan Kale Salad with Crispy Baked Potatoes and Fermented Sauerkraut
Ingredients (Two Servings)
- ¼ Cup Cultured Guru Sauerkraut
- About 4 to 5 Cups Chopped Tuscan Kale
- 2 Medium Sweet Potatoes, Cubed
- 1/3 Cup Apple Cider Vinegar
- 1/4 Cup Tahini
- 1/2 Teaspoon Ground Black Pepper
- 2 Tablespoons Nutritional Yeast
- 1/8 Cup Finely Chopped Onions
- 1/4 tsp Cayenne Pepper
- About 1 Tablespoon Olive Oil
- Salt (to taste)
- Preheat your oven to 425 Degrees. Line a baking sheet with parchment paper.
- Cube your potatoes. I like to cut mine into smaller cubes, but you can do whatever size and shape you want!
- Lay out the potatoes in a single layer on the parchment paper-lined baking sheet. Toss in olive oil, Cayenne pepper and salt. *Note: adjust cayenne pepper amounts to taste. Add more if you like it spicy, add less if you don't. Bake at 425 degrees for 15 minutes, then flip and bake for about another 10 minutes until they are golden brown and slightly crispy.
- While the potatoes are cooking, start massaging your kale with the onions, about 2 tablespoons of apple cider vinegar and 1/4 cup of Cultured Guru Sauerkraut. I like to massage the kale using my hands. Massage until slightly wilted and soft. This makes the kale eaier to digest and the nutrients more readily available.
- Once the potatoes are done cooking, remove them from the oven and allow them to cool for about 10 minutes.
- Mix the dressing. Whisk together the Tahini, the rest of the apple cider vinegar, nutritional yeast, black pepper and salt to taste.
- Add the massaged kale to bowls, top with potatoes and dressing. Enjoy!