If you're looking for something fresh and crunchy, sweet and savory, fairly healthy but also delicious, then this kale & cabbage combination with oven baked yams and honey mustard dressing ought to do the trick. The creamy yams paired with the crunchy kale, cabbage, and yellow apple create a beautiful temperature and textural contrast, while the honey mustard dressing unifies all the elements, bridging the differences between the ingredients underneath its flavorful drizzle.
2 - 3stalkslacinato kale,de-ribbed and finely shredded
1sweet apple,de-cored and thinly sliced
2 ½tablespoonssmooth dijon mustard
1tablespoonagave syrup
1tablespoonolive oil
1 cupquinoa (optional)
Instructions
Preheat the oven to 425°F. Then, wash the yams off well, and poke them with a fork thoroughly. Once preheated, bake the yams in the oven on a baking sheet lined with one sheet of aluminum foil for about 40 minutes, or until a fork can be inserted into the yams easily.
While that's happening, prepare the veggies and the dressing. First, finely shred the cabbage and kale so that they're relatively similar in cut, and then thinly slice the apple, too. Secondly, whisk together the dijon mustard, agave syrup, and olive oil in a small bowl until well combined. And last of all, prepare the quinoa as the grainy base of the bowl.
When the yams are tender, assemble your bowl. First, scoop some quinoa into the bottom of the bowl (optional), then lay down a handful of both kale and red cabbage on top, as well as the sliced apple. Next, ladle over that some honey mustard dressing, and then the baked yam, split in two.