Vegan Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.7

(3)

Vegan Roasted Sweet Potato and Kale Salad with Turmeric Tahini Dressing

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Ingredients

4 servings

For the salad

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
2 tbsp extra virgin olive oil, divided
½ tsp ground cumin
¼ tsp smoked paprika
salt and pepper, to taste
1 large bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
⅓ cup raw pumpkin seeds
⅓ cup dried cranberries (unsweetened or lightly sweetened with apple juice)

For the dressing

3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
½ tsp ground turmeric
¼ tsp ground ginger
1 small garlic clove, finely grated
2–3 tbsp warm water, to thin
¼ tsp black pepper

For serving

¼ cup pomegranate arils (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Spread the sweet potato cubes on the prepared baking sheet. Drizzle with 1 1/2 tbsp of the olive oil, then sprinkle with the cumin, smoked paprika, salt, and pepper. Toss to coat evenly and spread into a single layer.

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