Description
A delicious and healthy salad packed with roasted sweet potatoes, chickpeas, and kale, drizzled with a creamy tahini dressing.
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
Instructions
- 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 by whisking together the tahini, lemon juice, water, maple syrup, minced garlic, and salt until smooth in a small bowl.
- 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 and serve warm or at room temperature.
Notes
Adjust spices to your taste; consider adding nuts or seeds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean