-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Sweet Potato and Kale Salad is a delicious and nourishing option for those following a vegan lifestyle. The sweet potatoes are roasted to perfection, bringing out their natural sweetness, while the kale provides a slight bitterness that balances the overall taste. Tossed in a creamy tahini dressing that adds a rich, nutty flavor, this salad is both satisfying and full of vibrant colors. Topped with crunchy roasted seeds, it offers a delightful texture contrast. Perfect for a healthy lunch or a light dinner, this recipe is a wonderful way to enjoy seasonal produce.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 bunch kale, stemmed and torn into pieces
- 3 tbsp olive oil
- Salt and pepper to taste
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, minced
- 1/4 cup roasted seeds
Steps:
- Preheat oven to 400°F (200°C).
- Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender.
- In a large bowl, massage kale with 1 tbsp olive oil and a pinch of salt until softened.
- In a small bowl, whisk together tahini, lemon juice, water, garlic, and remaining olive oil.
- Drizzle tahini dressing over the salad and toss to combine.
- Top with roasted seeds before serving.
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