Description
A delicious and nutritious vegan salad bowl featuring kale, roasted sweet potatoes, tahini dressing, and a variety of seeds.
Ingredients
Scale
- 2 cups kale, chopped
- 1 large sweet potato, diced
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup sesame seeds
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced sweet potato with olive oil, garlic powder, salt, and pepper.
- Spread the sweet potato on a baking sheet and roast for 25-30 minutes until tender.
- In a large bowl, combine the chopped kale, roasted sweet potatoes, and seeds.
- In a small bowl, whisk together tahini, lemon juice, and a little water to thin it out.
- Drizzle the tahini dressing over the salad and toss to combine.
- Serve immediately and enjoy!
Notes
- Feel free to add other vegetables or grains for extra nutrition.
- This salad can be stored in the fridge for up to 3 days.
- Adjust the tahini dressing to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg