Spread the love

Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle

Introduction

Are you looking for a delicious and healthy salad that is easy to make? The Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle is a fantastic choice! This salad is not only colorful and beautiful but also packed with nutrients. Plus, the creamy tahini drizzle adds a wonderful flavor that brings everything together.

Why Make This Recipe

This recipe is a great way to enjoy hearty vegetables and legumes in one dish. Sweet potatoes provide a natural sweetness, chickpeas add protein, and kale contributes vitamins and minerals. It’s perfect for a light lunch or as a side dish for dinner. Plus, it can be made in just one pan and is easy to customize to your taste.

How to Make Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle

Making this salad is straightforward and fun! Follow these steps to create a tasty meal that everyone will enjoy.

Ingredients

1 large sweet potato, peeled and cubed
1 (15-ounce) can chickpeas, drained and rinsed
4 cups chopped kale
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon maple syrup
1 clove garlic, minced

Directions

Preheat oven to 400°F (200°C).
In a large bowl, toss the cubed sweet potato, chickpeas, and kale with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the mixture in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the sweet potato is tender and slightly caramelized, and the kale is slightly crispy, flipping halfway through.
While the vegetables are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth.
Once the vegetables are roasted, remove them from the oven and let them cool slightly.
Transfer the roasted sweet potato, chickpea, and kale mixture to a serving bowl.
Drizzle generously with the tahini dressing.
Serve warm or at room temperature.

How to Serve Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle

This salad can be served warm or at room temperature. It makes a lovely main dish for lunch or dinner. You can also serve it as a side dish alongside grilled meats or fish. For added texture, consider topping it with some nuts or seeds.

How to Store Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle

If you have leftovers, you can store them in an airtight container in the refrigerator. The salad is best eaten within 3 days. You might want to keep the tahini drizzle separate if you want to keep the salad fresh.

Tips to Make Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle

Feel free to adjust the spices to your liking! Add more paprika for extra flavor.
You can substitute kale with spinach or arugula if you prefer.
To save time, you can use pre-cooked chickpeas or even frozen sweet potatoes.

Variation

You can add other ingredients like avocado, nuts, or dried cranberries for a different twist! Experiment with your favorite vegetables or dressings to customize the salad.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the roasted vegetables a day in advance. Just add the tahini drizzle right before serving.

2. Is this salad vegan?
Absolutely! This salad is plant-based and vegan-friendly.

3. Can I use a different dressing?
Yes, if tahini isn’t your favorite, you can try a simple olive oil and vinegar dressing or a lemon vinaigrette instead.

Enjoy this easy and tasty Roasted Sweet Potato, Chickpea, and Kale Salad with Tahini Drizzle! It’s a wonderful addition to any meal and a great way to eat healthy.