Kale and Sweet Potato Salad

 

I loved this kale and sweet potato salad for lunch! I wrote down my modifications below – the pumpkin seeds may have been the best part about this recipe. And with some leftover kale, I made myself a kale banana smoothie the next day!

 

1 ½ cups diced sweet potatoes
½ tsp. garlic powder
2 tsp. paprika (I used 1 tsp.)
kosher salt, to taste
freshly ground black pepper, to taste
olive oil, to taste
½ cup pumpkin seeds
2 tsp. chili powder (I used a generous pinch of Korean pepper)
2 Tbsp. maple syrup, divided
½ cup tahini
1 ½ Tbsp. lemon juice
3 Tbsp. water
1 bunch kale, stemmed and torn into large pieces
3 cups cooked quinoa
½ cup finely diced red onion (I omitted it)

Preheat the oven to 375 °F.

Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread in an even layer. Bake for 15 minutes, or until tender.

In a small bowl, combine the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and a pinch of salt (I also used 1 tablespoon of olive oil) and mix until well-coated. Spread the pumpkin seeds out on a separate baking sheet in a single layer. Place in the oven with the sweet potatoes and bake for 10 minutes, stirring halfway through, until toasted.

In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, the lemon juice and a pinch each of salt and pepper. Mix well, then add 1 tablespoon of water at a time until your desired consistency is reached.

In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third. (Honestly, I never do this part!)

Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with about half of the tahini dressing and toss well. Serve with more dressing, if desired.