Name: Roasted Sweet Potato & Kale Salad with Honey-Lemon Tahini Dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 – 3-½ cups sweet potatoes (diced into small cubes); 1 Tbsp. coconut oil (melted); 1 tsp. cinnamon; 1/2 tsp. chili powder; Dash salt; Dash pepper; 5 cups kale (stems removed and chopped); 4 Tbsp. lemon juice; Sesame seeds (for garnish); Sunflower seeds (for garnish); ¼ cup tahini (thoroughly stirred); 2 Tbsp. apple cider vinegar; 2 Tbsp. honey; 2 Tbsp. lemon juice; 1 tsp. oregano; 1/2 tsp. salt; Pepper (to taste); 1/2 – 3/4 cup water (or more if needed)

Simple meets satisfying in this flavorful – and nutritious – recipe. Lemon-massaged kale, crispy-tender roasted sweet potatoes and an easy-to-blend dressing are tossed together to create a salad that’s simple enough to make for lunch yet elegant enough for your dinner spread. In a fun alternative to standard vinaigrettes, this plant-based dressing gets its creamy texture and nutty-tangy taste from tahini, apple cider vinegar and honey. Try topping with sesame seeds, sunflower seeds or chopped nuts for a little extra crunch.

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Roasted Sweet Potato & Kale Salad with Honey-Lemon Tahini Dressing

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8

Calories 192 kcal

Author Nicolette

Ingredients

Roasted sweet potatoes

3 – 3-½ cups sweet potatoes diced into small cubes
1 Tbsp. coconut oil melted
1 tsp. cinnamon
1/2 tsp. chili powder
Dash salt
Dash pepper

Salad

5 cups kale stems removed and chopped
4 Tbsp. lemon juice
Sesame seeds for garnish
Sunflower seeds for garnish

Dressing

¼ cup tahini thoroughly stirred
2 Tbsp. apple cider vinegar
2 Tbsp. honey
2 Tbsp. lemon juice
1 tsp. oregano
1/2 tsp. salt
Pepper to taste
1/2 – 3/4 cup water or more if needed

Instructions

Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
In large bowl, combine sweet potatoes, coconut oil, cinnamon, chili powder, salt and pepper; stir to coat.
On prepared baking sheet, spread sweet potatoes in single layer. Bake 18 minutes. Flip potatoes; continue cooking 5 to 10 minutes, until potatoes are crispy on the outside and fork tender.
Meanwhile, in small bowl, whisk together dressing ingredients until smooth. Reserve in fridge until ready to use.
In large bowl, place kale. Squeeze lemon juice over; massage into kale 60 seconds, or until kale feels softer and lemon is evenly incorporated. Reserve in fridge until ready to use.
To serve, spoon warm potatoes over kale. Drizzle with dressing. Garnish with sesame seeds and sunflower seeds.

Recipe Notes

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Nutrition Facts

Roasted Sweet Potato & Kale Salad with Honey-Lemon Tahini Dressing

Amount Per Serving

Calories 192 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Sodium 205mg9%

Potassium 626mg18%

Carbohydrates 32g11%

Fiber 4g16%

Sugar 8g9%

Protein 5g10%

Vitamin A 19616IU392%

Vitamin C 57mg69%

Calcium 122mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.