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.


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)


  1. Pre-heat the oven to 180 °C
  2. 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
  3. Meanwhile mix together the ingredients of the tahini dressing and set aside
  4. Heat a large wok and stir fry the kale for 3 minutes with 1/2 of the dressing
  5. 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!
Processed with VSCO with g3 preset

Processed with VSCO with g3 preset