Sweet potato noodles, whole grain barley, and kale are dressed in a zippy almond butter sauce to create a hearty, satisfying salad brimming with fiber, heart-healthy fats, and plant-powered protein.
- 2 medium sweet potatoes, peeled and spiralized
- 2 tsp. olive oil, divided
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 bunch Lacinato kale, roughly chopped
- 2 Tbsp. creamy salted almond butter
- 2 Tbsp. filtered water
- 2 tsp. lower-sodium tamari (or substitute soy sauce)
- 1 tsp. freshly grated ginger
- 1 clove minced garlic
- 1 tsp. honey (or pure maple syrup)
- Juice of 1 lime
- 1 cup cooked hulled barley (or substitute grain of choice)
- 2 Tbsp. pepitas
- Fresh shaved radish
- Fresh herbs
- Place kale in a large bowl. Add 1 tsp. olive oil and gently massage into leaves. Set aside.
- Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium. Add sweet potato noodles; season with salt and pepper, and cook 4 to 5 minutes, stirring often, until slightly softened. Pour into bowl with kale and toss to combine. (the kale will soften once tossed with the hot sweet potato noodles).
- Combine almond butter, water, tamari, ginger, garlic, honey, and lime juice in a small bowl. Whisk to combine. Pour over salad and add cooked barley; toss to combine. Top with pepitas and toppings of choice.
Serving size: ¼th of recipe Calories: 329 Fat: 8.5 gm Saturated fat: 1 gm Carbohydrates: 55 gm Sugar: 5.5 gm Sodium: 265 mg Fiber: 12 gm Protein: 11 gm Cholesterol: 0 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.