The Unexpected Sweet Potato Recipe Nutritionists Love


Kelly LeVeque

Every other week, Los Angeles–based certified holistic nutritionist, wellness expert, and health coach Kelly LeVeque of Be Well by Kelly brings us a new installment in her #FabFourin15 series. Quick and easy #FabFourin15 meals turn off hunger hormones, squelch inflammation, and provide the body with the perfect complete meal of essential nutrients. The Fab Four are protein to up collagen, muscle tone, and metabolism; fat to benefit hormones, skin, and cellular health; fiber for gut microbiome and detoxification; and greens for phytonutrients.

Craving warm squash and potatoes this winter? Keep your leafy green intake up by adding squash or sweet potato to your favorite salad. Pair a savory chicken Caesar salad with a creamy sweet potato, add butternut squash to your Cobb, or integrate parsnips into a steak salad. Transforming your favorite light summer salad with warming roots helps keep your winter meals fresh and full of vegetables.

Eating the right mixture of clean, nutrient-dense protein, fat, fiber and greens provides balanced nutrition that helps you eat to satiety. You’ll be satisfied, full, and last four to six hours without crashing or thinking about food. This hunger hormone–squelching Fab Four meal is loaded with kale and romaine to increase daily greens, chicken for protein, cashews, hemp hearts, and garbanzo beans for added protein, fat, and fiber. Keep reading to learn how to make this simple cold-weather salad.




1 rotisserie chicken

For the potatoes:

4 sweet potatoes, pierced and slow-cooked for 4 to 6 hours

For the roasted chickpea croutons:

1 (15-ounce) can chickpeas (or 1 1/2 cups cooked), drained and rinsed
2 tbsp. algae oil
1/2 tsp. fine grain sea salt
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 to 1/4 tsp. cayenne pepper (optional)

For the Caesar dressing (makes 3/4 to 1 cup):

1/2 cup tahini
2 tbsp. extra-virgin algae oil
1 tbsp. lemon juice
1/2 tbsp. Dijon mustard
1/2 tsp. garlic powder
1 small garlic clove
1/2 tbsp. vegan Worcestershire sauce
2 tsp. capers
1/2 tsp. fine grain sea salt and pepper or to taste

For the nut and seed Parmesan cheese:

1/3 cup raw cashews
1 small garlic clove
2 tbsp. hemp hearts
1 tbsp. nutritional yeast
1 tbsp. extra-virgin avocado oil
1/2 tsp. garlic powder
Fine grain sea salt to taste

For the lettuce:

1 small/medium bunch lacinato kale, de-stemmed (5 cups, chopped)
2 small heads romaine lettuce (5 to 6 cups, chopped)


Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry. Sprinkle on garlic powder, salt, smoked paprika, and cayenne. Toss to coat. Skillet fry chickpea croutons in 2 tbsp. algae oil for 4 to 6 minutes, until crispy. Pour onto a paper towel–lined plate.

To prepare the dressing, add ingredients (except salt) into a high-speed blender and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it to blend. Add salt to taste.

To prepare the cheese, add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.

De-stem the kale and then finely chop kale and romaine. Shred chicken.

To assemble, toss chicken and lettuce with a light coat of dressing. Scoop into potatoes and top with croutons and nut cheese. Serve immediately.

Join us in two weeks when LeVeque shows us how to make a bean soup that's perfect for winter.