Description
A hearty and vibrant salad featuring tender massaged kale, roasted sweet potatoes, black beans, and a zesty lime-tahini dressing packed with flavor, fiber, and plant-based protein.
Ingredients
1 large sweet potato, peeled and cubed
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp salt
6 cups chopped kale (stems removed)
1 tbsp olive oil (for massaging)
1 tbsp lemon or lime juice
1 (15 oz) can black beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pumpkin seeds or sunflower seeds
1 avocado, sliced
For the dressing:
3 tbsp tahini
2 tbsp lime juice
1 tbsp maple syrup
1 garlic clove, minced
2–3 tbsp water (to thin)
Salt and pepper to taste
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with olive oil, smoked paprika, and salt.
3. Roast for 25 minutes, flipping halfway, until golden and tender.
4. Meanwhile, place chopped kale in a large bowl. Drizzle with olive oil and lemon juice.
5. Massage the kale with your hands for 2–3 minutes until it softens and darkens in color.
6. In a small bowl, whisk together tahini, lime juice, maple syrup, garlic, and enough water to reach a creamy consistency.
7. Add roasted sweet potatoes, black beans, and red onion to the kale.
8. Pour the dressing over the salad and toss gently to coat.
9. Top with avocado slices and pumpkin seeds before serving.
Notes
Add quinoa or brown rice to make it a more filling meal.
Store leftovers in the fridge for up to 3 days; add avocado just before serving.
Swap tahini for Greek yogurt or almond butter for a twist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: Roasted & Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: kale salad, sweet potato salad, vegan salad, black bean salad, tahini dressing