Crispy Coconut Kale with Roasted Salmon and Coconut Rice


Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! It's simple and delicious and makes for some great leftovers (if there is any)! This recipe was inspired by Heidi Swanson's Kale Salad from one of my favorite cookbooks: Super Natural Every Day.

What you will need

1 cup jasmine rice, uncooked

1 cup coconut milk

1 cup water

1/2 teaspoon sea salt

1/3 cup coconut oil, melted

1 teaspoon toasted sesame oil

2 tablespoons coconut aminos (or tamari)

1 tablespoon Sriracha

3 sweet potatoes, cubed

1 teaspoon paprika

1 tablespoon coconut oil, melted

1 bunch lacinato kale, ribs removed and sliced into strips

1 cup unsweetened coconut flakes

1 to 1 1/2 pounds salmon, sliced into 4 fillets


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