| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 small red onion, thinly sliced
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons Madras curry powder
- Kosher salt and freshly ground pepper
- Finely grated zest and juice of 1 lime
- 3 tablespoons mango chutney
- 4 cups baby kale blend
- 1/2 head Bibb lettuce, torn
- 2 cups shredded rotisserie chicken (about 12 ounces)
- 1 cup fresh mint and/or cilantro
- 1/3 cup salted roasted cashews, chopped
Instructions
- Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
- Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.
Nutrition Facts
| Calories | 500 |
| Total Fat | 35 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 42 milligrams |
| Sodium | 889 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 8 grams |
| Protein | 21 grams |
| Sugar | 10 grams |
Reviews
Delicious! Very well balanced – salty, sweet, spicy – and super easy to throw together. Yum!
Excellent