Easy Roasted Sweet Potato and Kale Salad with Honey Lemon Tahini Dressing

Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper

Step 2

Combine the sweet potatoes, coconut oil, cinnamon, chili powder, salt, and pepper in abowl. Stir until coated.

Step 3

Spread mixture out on the baking sheet. Place in the oven and bake for 18 minutes. Remove from the oven and gently flip the potatoes.

Step 4

Cook for an additional 5-10 minutes, or until potatoes are crispy on the outside yetsoft enough to pierce with a fork.

Step 5

While the potatoes are cooking, whisk all of the dressing ingredients in a bowl untilsmooth. Adjust water as needed to reach desired consistency. Place in the fridge until ready to use.

Step 6

After you make the dressing, place the kale in a large bowl and squeeze the lemonjuice on kale. Using your hands, massage and mix for 60 seconds, or until the kale feels softer and lemon is evenly incorporated. Put the kale on the serving platter/in serving bowl and place in the fridge until ready to use.

Step 7

Remove the potatoes from the oven and spoon the potatoes on top of kale. The warmpotatoes right out of the oven will slightly soften the kale a bit more – it’s quite delicious!

Step 8

Drizzle the desired amount of dressing on top of the salad and sprinkle with sesame seeds and sunflower seeds, or toppings of choice (see note). Drizzle salad with dressing and serve immediately.