Sweet Potatoes: 2 large peeled and cubed (approx. 16 oz / 450g)
Kale: 2 bunches, chopped into small pieces (approx. 10 oz / 280g)
Lemon Juice: 1 tbsp. (0.5 oz / 15g) freshly squeezed
Extra Virgin Olive Oil: 3 tbsp. (1.5 oz / 45g)
Sunflower Seeds: 0.25 cup (1.2 oz / 35g)
Dried Cranberries: 0.5 cup (2.5 oz / 70g)
Dijon Mustard: 1 tsp. (0.1 oz / 5g)
Sea Salt: 0.1 tsp. (0.1 oz / 1g)
Black Pepper: 0.1 tsp. (0.1 oz / 1g) freshly ground
Massage the Kale: Kale can be notoriously tough and bitter. Before tossing it with the rest of the ingredients, spend 1 to 2 minutes gently massaging the chopped kale leaves with a tiny drop of olive oil. This breaks down the tough cellulose fibers, making the leaves tender, sweeter, and much easier to digest.
Toast the Seeds: For an enhanced nutty flavor, quickly toast your sunflower seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before adding them to the bowl.
