Sweet Potato and Kale Salad
Roasted sweet potato and kale salad with chickpeas and creamy tahini dressing is anything but boring. It's loaded with flavor, nutrients & is a delicious meat-free side or main!
Servings: 4 -6
Calories: 552kcal
Ingredients
- 2 large sweet potatoes
- 3 tablespoons of olive oil divided
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 5 garlic cloves minced
- 1 (15-ounce) can of chickpeas drained and rinsed
- ¼ cup of tahini (high-quality, like Soom)
- Hot water to taste
- Salt and pepper to taste
- 1 teaspoon of garlic powder
- 1 tablespoon of apple cider vinegar
- 2 lemons (add zest for more flavor)
- ¼ cup of parsley minced
- 5 cups of shredded kale
- 1 pint of cherry tomatoes halved
Instructions
- Preheat the oven to 425 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- Slice the sweet potatoes into 1/2-inch-wide sticks and place them on the baking sheet. Drizzle 2 tablespoons of olive oil, and sprinkle salt and pepper. Roast for 10 minutes, flip them, and roast for another 10 minutes or until slightly charred. When ready, remove them from the oven and set aside to cool.
- In a medium pan over medium heat, heat the remaining 1 tablespoon of olive oil. Add the garlic, and cook for 30 seconds. Add the chickpeas and cook until the garlic is golden. Set aside.
- In a small jar, mix the tahini and a splash of hot water to loosen up the tahini. Add salt, pepper, garlic powder, apple cider vinegar, and the juice of 2 lemons, Mix well until fully combined. Add the parsley and mix. Add more water to reach a runny but creamy consistency. Set aside.
- In a large salad bowl, mix the kale and half of the dressing. Massage the dressing into the kale for about one minute.
- Mix in the tomatoes and chickpeas. Top with the sweet potato and serve with more dressing on the side.
Notes
- To save time: You may be able to find pre-chopped/shredded kale, though it can contain tough stem, in my experience. You could also roast the chickpeas with the sweet potato for extra crispy texture.
- Massage the kale: This transforms the leaves from tough and fibrous to tender and easier to digest.
- Adjust the shape: I cut ‘fry-like’ sweet potato sticks this time, but you could cut bite-sized cubes instead.
- Cut the sweet potato evenly: So it roasts evenly, too.
Nutrition
Calories: 552kcal | Carbohydrates: 77g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 438mg | Potassium: 1391mg | Fiber: 17g | Sugar: 16g | Vitamin A: 27681IU | Vitamin C: 79mg | Calcium: 226mg | Iron: 7mg
