Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes

Last Updated on May 30, 2025 by Christin Gillespie

This Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes recipe is a combination of healthy deliciousness. It’s an Erewhon-inspired combo plate that is full of flavor & nutrition, without the lavish cost.

Easy & delicious, without being LA expensive. That’s what this Erewhon Kale & White Bean Salad with Japanese Sweet Potatoes is all about.

Even though I have posted my Copycat Erewhon Kale White Bean Salad in the past, I thought it was time to take it to the next level & pair it with Erewhon’s iconic Japanese sweet potatoes. It’s pretty much an Erewhon you pick 2 or a healthy girl salad.

So, whether you are in the LA area or hundreds of miles away, you can enjoy this Erewhon-inspired combo plate right from your home for a fraction of the price!

Why You’ll Love This Erewhon Combo Plate Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats-filled, & so much more. This healthy kale salad recipe has it all.
• Organic Market Worthy: This Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes recipe is pretty much identical to the one sold at the famous organic grocery store, but at a fraction of the cost.
• Great for Meal Prep: This Erewhon-inspired kale salad stores well in the fridge, making it the perfect vegan recipe to meal prep for fast, 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 works 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 for 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 Japanese Sweet Potato: 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 chopping.

How to Make

1. Sweet Potatoes. Preheat the oven to 425 degrees F. Add the sweet potato wedges to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, flipping halfway.
2. Kale. Add the washed and chopped kale to a large mixing bowl along with the fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
3. Add. Dice up your avocado, drain your 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. Divide the salad & the roasted potatoes between bowls. Enjoy!

Tips for Making this Erewhon Combo Plate Perfectly

• Organic Sweet Potatoes: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping. 
• Bake the Sweet Potatoes First: While the sweet potato wedges are baking in the oven, you can prepare the kale salad.
• Always Massage the Kale. Trust me on this one. Kale can be very tough & chewy if not massaged. 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.

Storing & Reheating

As mentioned above, this Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes is the perfect vegan recipe for healthy leftovers & meal prep! Just be sure to store the dressing in a separate container & hold off on the avocado until ready to enjoy. 

Storing. Transfer the salad, dressing, & cooled potatoes to separate airtight glass containers. Refrigerate for up to 4 days.

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

More Vegan Kale Salad Recipes You’ll Love

• Copycat Erewhon Kale White Bean Salad
• Kale Quinoa Salad with Maple Dijon Vinaigrette
• Pesto White Bean Kale Salad
• Red Kidney Bean & Japanese Sweet Potato Salad 
• Erewhon Kale & White Bean Salad with Purple Sweet Potato Fries

Sharing Is Caring!

f you make this Erewhon Kale & White Bean Salad with Roasted Japanese Sweet Potatoes recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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