Preheat the oven to 400 degrees F.

Poke holes in the sweet potatoes. Then, place the sweet potatoes on a rimmed baking sheet and roast for 20 minutes. Remove from the oven and cut the sweet potatoes into 1 inch cubes.

Place the cauliflower on a rimmed baking sheet with 2 tsp. olive oil and toss with sea salt and pepper. Roast for 20-25 minutes then remove from the oven.

Meanwhile, steam the green beans in a small steamer basket on the stove over medium-low heat for about 10 minutes or until tender. Remove from heat.

In a large bowl, combine the roasted sweet potatoes, cauliflower and steamed green beans. Add the kale and massage the chopped kale with your hands with the remaining 1 tsp. olive oil. Add the cabbage and apple.

Drizzle the salad with the almond butter and lemon juice. Add lemon zest, sea salt and pepper. Serve immediately.