I made this salad because it’s so on trend. Kale. Check. Sweet potato. Check. Tahini. Check. I joke, but it does tick all the right boxes. All of my favourite things in one big bowl of nutritional goodness. It’s hippie foodie heaven!
Serves 2.
Ingredients
For the salad:
- 1 large sweet potato, cubed
- 2 medium red peppers
- 1 large bunch of kale
- Olive oil
- Paprika
- Pine nuts/sunflower/sesame seeds
For the tahini dressing:
- 1/2 cup olive oil
- 6 tablespoons tahini
- 3 tablespoons vinegar (white or apple cider)
- Juice of 1/2 lemon
- 1 garlic clove
- Salt and pepper to taste
- Water for thinning (may not need, depends on thickness of tahini)
Directions:
- Pre-heat the oven to 180 °C
- Mix the sweet potatoes and peppers with a little olive oil, paprika, salt and pepper, and roast in the over for 30 minutes or until tender
- Meanwhile mix together the ingredients of the tahini dressing and set aside
- Heat a large wok and stir fry the kale for 3 minutes with 1/2 of the dressing
- Once the sweet potatoes and peppers are ready, cube the peppers, mix together with the kale and the remaining dressing, top with nuts/seeds of your choice and serve!