Sweet Potato Kale Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad; Sides
Serves: 4
Ingredients
  • 1 large sweet potato
  • 1 tsp olive oil
  • ½ tsp thyme
  • ½ tsp oregano
  • ½ tsp kosher salt, divided
  • ¼ tsp black pepper, divided
  • 8 cups kale
  • 1 avocado, diced
  • ⅓ cup scallions, sliced
  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tsp lemon juice
  • ½ tsp chili powder
  • ½ tsp garlic powder
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Chop the sweet potato into cubes, about ¼-inch thick. Toss with the oil, thyme, oregano, and half each of the salt and black pepper.
  3. Spread out in a single layer on a baking sheet, making sure that there is no overlap between the cubes so that they roast better. Bake for 30 minutes, flipping halfway through.
  4. In the meantime, mix the tahini, water, lemon juice, chili, garlic, and remaining salt and pepper. You should be able to pour it, like a dressing.
  5. Tear the kale into bite-sized pieces and massage with the tahini dressing in a large mixing bowl.
  6. After the sweet potatoes are cooled, toss with the scallions, avocado, and kale.
  7. Best if served immediately. If you'd like to prep this salad in advance, then do everything except massage the kale, and do that the day you'll be serving the salad.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sweet-potato-kale-salad/