Rainbow Sweet Potato Kale Salad
This Roasted Rainbow Sweet Potato Kale Salad is loaded with superfoods and simple ingredients for the perfect balance of healthy and easy! It's perfect for easy vegan meal prep or a stunning side dish. This salad recipe is vegan, oil-free, gluten-free, refined sugar-free, and whole foods plant based!
Equipment
Ingredients
- 1-2 bunches curly kale depending on size
- 1 cup sprouts
- 1 orange sweet potato
- 1 Japanese sweet potato
- 1 purple sweet potato
- ⅓ cup tahini
- 1 tablespoon maple syrup
- 1-2 tablespoon water
- 1 pinch sea salt
- 1 lemon
- 2 teaspoon garlic powder
- 1 tablespoon sesame seeds
Instructions
- Begin by preheating the oven to 400 degrees.
- Next, cut the sweet potatoes into half moons and place them on a baking sheet. I recommend baking on a silicone mat to keep this recipe oil-free, however, you can add a splash of olive oil if you want to add a little oil, or if you don't have a silicone baking sheet. Place in the oven to bake for 25 minutes.
- While the sweet potatoes are baking, make the tahini salad dressing by combining all the salad dressing ingredients together in a small bowl and whisking until smooth.
- De-stem the kale, break it into small pieces, and add it to a large bowl.
- Add 1-2 tablespoons of the dressing to the large bowl of kale, and begin to massage the kale. Do this by grabbing chunks of kale and pressing them through your hands.
- After the kale has been massaged, add the sprouts, sesame seeds, roasted sweet potatoes, and the remaining salad dressing. Toss the salad and enjoy!
Tried this recipe?Let us know how it was!