Sweet Potato, Swiss Chard Salad

If you've been following my journey, you know I don't love sweet potatoes. So I'm always trying to find a way to mix them up to where I can pack in their nutrients without their overwhelming flavor. + always trying to find a way to eat more salad and still feel full after. Would recommend this to a friend (so here ya go). 



- 1 sweet potato

- 1 tsp dill

- 1/2 cup sliced cucumber

- 1 cup swiss chard, cut

- 1/2 cup kale, cut

- 1/2 avocado, sliced

- Feta cheese, sprinkled 

- salt & pepper

- 2 tbsp salad dressing of choice (I used balsamic vinaigrette) 



1. Dice sweet potatoes, coat with dill, salt, and pepper. Drizzle with olive or avocado oil.

2. Bake for 30-40 minutes at 400 degrees

3. Roll kale and swiss chard leaves lengthwise, slice perpendicular across the roll. 

4. Slice cucumber and avocado. 

5. Combine all ingredients into a bowl with dressing of choice.