Roasted Sweet Potato Salad with Maple-Tahini Dressing

Quick Summary

A balanced, nutrient-dense salad featuring roasted sweet potatoes, kale, chickpeas, and a maple-tahini vinaigrette. It serves as a perfect lunch or a light dinner that keeps you fueled for hours.

Ingredients

Method

1. 1. Roast the potatoes and chickpeas on a lined tray at 400°F (200°C) with olive oil, salt, and pepper for 30 minutes until tender.
2. 2. Whisk the tahini, maple syrup, vinegar, and a splash of warm water until smooth and creamy.
3. 3. Toss the kale in a large bowl with half the dressing, massaging it with your hands until softened.
4. 4. Top the greens with the roasted mixture and sprinkle with pumpkin seeds before serving.

Nutrition Snapshot

Frequently Asked Questions

Can I make this ahead of time?

Yes, keep the roasted items and the dressing separate from the kale until you are ready to serve to keep everything crisp.

Is this vegan?

Yes, this recipe is entirely plant-based and dairy-free.

What can I substitute for kale?

Baby spinach or arugula work beautifully as lighter alternatives.