-
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.
Similar recipes that you might like:
Vegan Pasta Primavera
A vibrant, nutritious pasta dish packed with fresh vegetables and tossed in a light, creamy sauce
Grilled Peach and Arugula Salad with Balsamic Glaze
Delight in the contrasting flavors of our Grilled Peach and Arugula Salad, where sweet, caramelized peaches meet peppery arugula, complimented by rich balsamic glaze.
American, Dairy-Free, Dinner, Fall | No Comments » on Sweet Potato and Kale Salad with Tahini Dressing