Easy Roasted Sweet Potato and Kale Salad with Honey Lemon Tahini Dressing
A melting pot of flavorful ingredients, this easy roasted sweet potato and kale salad with honey lemon tahini tressing makes a perfect light side dish.
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Ingredients
Potatoes
- 3 cups sweet potatoes, diced into small cubes (about 4 medium potatoes)
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp chili powder
- dash salt & pepper
Salad
- 5 cups kale, stems removed, chopped (about 2 large bunches)
- 4 tbsp lemon juice (about 3 lemons) - (see note)
Dressing
- 1/4 cup tahini, thoroughly stirred - (see note)
- 2 tbsp apple cider vinegar
- 2 tbsp honey - (see note)
- 2 tbsp lemon juice
- 1 tbsp oregano
- 1/2 tsp salt
- pepper to taste
- water as needed (I used about 3/4 cup)
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper
- Combine the sweet potatoes, coconut oil, cinnamon, chili powder, salt, and pepper in a
bowl. Stir until coated. - Spread mixture out on the baking sheet. Place in the oven and bake for 18 minutes. Remove from the oven and gently flip the potatoes.
- Cook for an additional 5-10 minutes, or until potatoes are crispy on the outside yet
soft enough to pierce with a fork. - While the potatoes are cooking, whisk all of the dressing ingredients in a bowl until
smooth. Adjust water as needed to reach desired consistency. Place in the fridge until ready to use. - After you make the dressing, place the kale in a large bowl and squeeze the lemon
juice on kale. Using your hands, massage and mix for 60 seconds, or until the kale feels softer and lemon is evenly incorporated. Put the kale on the serving platter/in serving bowl and place in the fridge until ready to use. - Remove the potatoes from the oven and spoon the potatoes on top of kale. The warm
potatoes right out of the oven will slightly soften the kale a bit more – it’s quite delicious! - Drizzle the desired amount of dressing on top of the salad and sprinkle with sesame seeds and sunflower seeds, or toppings of choice (see note). Drizzle salad with dressing and serve immediately.
Notes
Notes
- For added heat, dice a jalapeño and bake with the sweet potatoes to add to the salad. You can also sprinkle a bit of cayenne pepper on the potatoes before baking.
- For more veggies, delicious additions to this salad include bell peppers, beets, carrots, radishes, and onions. Add them in raw or cook them (besides radishes) with the sweet potatoes. Increase the coconut oil slightly to accommodate the addition of extra veggies. I would only add cinnamon on the sweet potatoes, however.
- Other suitable toppings include pumpkin seeds, chopped walnuts, chopped almonds, chia seeds, hemp seeds, croutons, dried cranberries, and chopped bacon (ummm, yum).
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