Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries

Last Updated on March 17, 2025 by Christin Gillespie

This Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries is a healthy vegan recipe that is a must try. At first bite, this copycat Erewhon salad will be loved by all!

I admit, I’m obsessed with the Erewhon kale & white bean salad. This is now my third recipe including the salad. Can you blame me?! It’s just so good!

This round, we’re paring it with purple sweet potato fries! Salad & fries is the best combo in my opinion. Some call it “girl dinner,” but hey, everyone is included here!

And like I said, this Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries recipe will be a favorite by all!

Why You’ll Love This Copycat Erewhon Kale Salad Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, & so much more. This kale creation has it all.
• Organic Market Worthy: It’s pretty much identical to the famous organic grocery store, but at a fraction of the cost.
• Great for Meal Prep: This Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Kale: The star & the base of this Erewhon-inspired kale salad! 
• Organic White Beans: White beans are loaded with fiber & plant-based protein. Any type of white beans work well too. Great northern, cannellini beans, or navy beans.
• Organic Avocado: Make sure to use a large + ripe avocado for some healthy fats & creaminess.
• Organic Seeds: Erewhon’s salad uses a combination of pumpkin seeds, sunflower seeds, & hemp seeds. So obviously we’re using all three. 
• Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
• Organic Lemon: Just a squeeze of fresh lemon takes this dressing to the next level!
• Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars. 
• Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
• Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
• Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.
• Organic Sweet Potato: I used my favorite type of potato, stokes purple sweet potatoes. But you can technically use any type of potato you love. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 

How To Make

1. Sweet Potato Fries. Preheat the oven to 425 degrees F. Add the thinly sliced sweet potatoes to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, tossing halfway.
2. Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
3. Add. Dice up the avocado, drain the beans, & measure the seeds. Add to the kale bowl.
4. Dressing. Add all of the dressing ingredients to a bowl & whisk until well combined.
5. Toss. Drizzle the dressing over the kale salad & give it a good toss.
6. Serve. In serving bowls, divide the salad on one side & the sweet potato fries on the other. Enjoy!

Tips for Making this Copycat Erewhon Kale Salad Perfectly

• Always Massage the Kale. Trust me on this one. Kale can be very tough & chewy if not messaged. So, make sure to massage the kale for at least 2 minutes – you’ll get a nice hand workout in.
• Organic Beans: I used organic great northern beans for this salad recipe, but another variety of white bean will work, such as cannellini or navy beans. 
• Drain the Beans: Be sure to drain your beans, this ensures that the salad does not have any bean liquid in it.
• Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
• Chilled Ingredients: This is personal preference, but I recommend refrigerating the beans, avocado, & of course, the kale prior to preparing. I enjoy this salad best when it’s cold, as opposed to room temperature.
• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Bake the Sweet Potato Fries First: While the fries are baking, it will you give you plenty of time to prepare the salad. No one likes cold fries!

Storing 

As mentioned above, this Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries is perfect for healthy leftovers & meal prep! 

Fridge Storage. Transfer the salad ingredients separate from the dressing in air-tight glass containers & hold off on the avocado until ready to enjoy. Transfer the sweet potatoes into another air-tight glass containers. Refrigerate for 4 days.

Assemble. To reheat the sweet potato fries, preheat the oven to 350 degrees F. Transfer the fries to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. For the salad, dice up the avocado & re-whisk the dressing. Incorporate it into the salad & give it a good toss. Serve with the warm fries!

More Kale Salad Recipes You’ll Love

• Copycat Erewhon Kale White Bean Salad
• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes
• White Bean & Avocado Kale Caesar Salad with Sweet Potato Fries

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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