Roasted Sweet Potato & Kale Salad with Honey-Lemon Tahini Dressing
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8
Calories: 192 kcal
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
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Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
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In large bowl, combine sweet potatoes, coconut oil, cinnamon, chili powder, salt and pepper; stir to coat.
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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.
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Meanwhile, in small bowl, whisk together dressing ingredients until smooth. Reserve in fridge until ready to use.
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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.
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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.