Dash of sriracha OR cayenne pepperto taste (make sure you are using gluten free sriracha if you don't consume gluten)
1large sweet potatocubed
1tablespooncoconut oil
1large bunch curly kalestems removed, washed and chopped into small pieces
1/4cuppeanutstoasted (almonds or walnuts are also fine)
Instructions
Preheat oven to 400 degrees. Toss the sweet potato with the coconut oil and place on a foil lined baking sheet. Roast for 25 minutes, or until tender.
Blend the peanut butter, water, tamari, rice vinegar, cider vinegar, sesame oil, ginger, maple syrup, and sriracha in a blender till smooth, or use a fork to whisk it all thoroughly.
Massage the dressing into the kale, using only as much as you'd like and saving any extra. Add the sweet potato and toss everything to combine. Divide the salad onto plates and top with peanuts. Enjoy.