Ryvita

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Kale and sweet potato salad

Preparation Time: 45 minutes

Number of Servings: 1

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

516

2335

Fat

5

21

of which Saturates

1

3.5

Carbohydrates

14

63

of which Sugars

4

19

Fibre

5

21

Protein

4

18

Salt

76mg

334mg

PER 100G

PER SERVING

INGREDIENTS

1 medium (250g) sweet potato, peeled and chopped

1/2 medium red onion, peeled and cut into thin wedges

1 teaspoon Moroccan spice mix

1 ½ cups(170g) finely sliced kale

1 tablespoon extra virgin olive oil

½ cup canned chickpeas, rinsed and drained

2 Multigrain Ryvita crispbreads

METHOD

  1. Preheat oven 200C.
  2. Put the chopped sweet potato and onion into a bowl and sprinkle over the spice mix. Season with salt and pepper then transfer to a baking tray; roast in the oven for 40 minutes.
  3. Meanwhile, put the kale into a large bowl and add the olive oil. Massage the olive oil into the kale to soften.
  4. Add roast vegetables and chickpeas to kale, toss to combine. Transfer to serving bowl and serve with crispbreads.
  5.  
  6. Transfer mixture to a bowl and serve with a scatter of coriander sprigs and Original crispbreads on the side.
  7. The stew can be pre-prepared & stored in an air tight container in the fridge for up to 4 days.