Massaged Kale Bowl with Tuna Salad and Roasted Crinkle Cut Sweet Potatoes

For the Sweet Potatoes: Slice sweet potatoes using a crinkle cut knife. Drizzle with olive oil and sprinkle on seasoning (garlic powder, onion powder, celery seed, and smoked salt). Bake for 15-20 minutes or until edges are crispy.

For the Tuna Salad: Mix together 1 (5oz) can tuna, 2 tablespoons mayo of choice, 1 tablespoon Dijon mustard, 1 finely chopped celery stalk, 2 thinly sliced and halved small radishes, 1 thinly sliced green onion stalk, juice of 1/2 lemon, and salt and pepper to taste. (For a vegan option, substitute smashed chickpeas for tuna).

For the Massaged Kale: Break up kale leaves in a bowl, drizzle on some olive oil and add in some sea salt, then massage with your hands to soften the leaves.

Assemble the bowl with massaged kale, roasted sweet potatoes, and tuna salad (or chickpea salad).