-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:nuts (optional for garnish)
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner,lunch,none
Recipe Description
Experience a burst of wholesome flavors with our Roasted Sweet Potato and Kale Salad. This vibrant dish features tender, caramelized sweet potatoes roasted to perfection, paired with crisp, nutrient-rich kale. Tossed with a tangy lemon vinaigrette and topped with crunchy pumpkin seeds and dried cranberries, this salad offers a delightful combination of sweet, savory, and tangy notes. Perfect as a light lunch or a side dish, it’s a nutritious and satisfying choice for any meal.
Ingredients
- 1 bunch of kale, stems removed and leaves torn
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2-4 tablespoons water (as needed for dressing consistency)
- 1/4 cup roasted almonds, chopped (optional)
Steps:
- Preheat the oven to 425°F (220°C).
- On a baking sheet, toss the sweet potatoes with olive oil, smoked paprika, salt, and pepper.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, prepare the kale by placing it in a large bowl. Massage the kale with a bit of olive oil until the leaves start to soften and wilt.
- For the dressing, whisk together tahini, lemon juice, minced garlic, and water in a bowl. Season with salt and pepper to taste. Adjust the consistency with water, as needed.
- Add the roasted sweet potatoes to the bowl with the kale. Drizzle the tahini dressing over the salad and toss to coat everything evenly.
- If using, sprinkle chopped roasted almonds over the top.
- Serve the salad warm or at room temperature.
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