Sheet Pan Roasted Sweet Potato Kale Salad with Lemon Tahini Dressing by @kalejunkie

50 min

4 servings

🥔

3

Sweet potatoes

🥬

1 bunch

Curly kale

🍚

410 g

Cooked brown rice

🌿

120 ml

Italian parsley

🫐

120 ml

Dried cranberries

🧀

120 ml

Feta cheese

🥑

2 tbsp

Avocado oil

🧄

2 tsp

Garlic powder

🧅

1 tsp

Onion powder

🫙

1 tsp

Cumin

🌶️

1 tsp

Paprika

🧂

1.5 tsp

Kosher salt

⚫

1 tsp

Ground black pepper

🌱

60 ml

Tahini

🍋

60 ml

Lemon juice

🧄

3 cloves

Garlic

🍁

2 tsp

Maple syrup

💧

Water

  1. Preheat

    Preheat oven to 425F.

  2. Add
    • Sweet potatoes

    Add cubed sweet potatoes to a large bowl.

  3. Toss
    • Sweet potatoes
    • Avocado oil
    • Garlic powder

    Toss the sweet potatoes with the avocado oil, garlic powder, onion powder, cumin, paprika, salt and pepper.

  4. Spread
    • Sweet potatoes

    Spread the sweet potatoes onto a large baking sheet in a single layer and bake for 35 minutes, flipping at the halfway point, until crispy and golden.

  5. Add
    • Tahini
    • Lemon juice
    • Maple syrup

    While the sweet potatoes are in the oven, make the dressing: in a small blender, add the tahini, lemon juice, maple syrup, garlic, salt and pepper.

  6. Blend

    Blend until smooth.

  7. Add
    • Water

    If the dressing is thick, add water to thin it.

  8. Set

    Set the dressing aside.

  9. Add
    • Sweet potatoes
    • Curly kale
    • Cooked brown rice

    Once the sweet potatoes come out of the oven, add the kale, cooked brown rice, parsley, cranberries, and feta.

  10. Pour

    Pour the dressing on top and toss to coat well.

  11. Serve

    Serve and enjoy.

Sheet Pan Roasted Sweet Potato Kale Salad with Lemon Tahini Dressing by @kalejunkie

50 min

4 servings

🥔

3

Sweet potatoes

🥬

1 bunch

Curly kale

🍚

410 g

Cooked brown rice

🌿

120 ml

Italian parsley

🫐

120 ml

Dried cranberries

🧀

120 ml

Feta cheese

🥑

2 tbsp

Avocado oil

🧄

2 tsp

Garlic powder

🧅

1 tsp

Onion powder

🫙

1 tsp

Cumin

🌶️

1 tsp

Paprika

🧂

1.5 tsp

Kosher salt

⚫

1 tsp

Ground black pepper

🌱

60 ml

Tahini

🍋

60 ml

Lemon juice

🧄

3 cloves

Garlic

🍁

2 tsp

Maple syrup

💧

Water

Preparation Steps

  1. Step 1/11

    Preheat oven to 425F.

  2. Step 2/11

    Add cubed sweet potatoes to a large bowl.

    🥔Sweet potatoes
    🥣Large bowl

  3. Step 3/11

    Toss the sweet potatoes with the avocado oil, garlic powder, onion powder, cumin, paprika, salt and pepper.

    🥔Sweet potatoes
    🥑Avocado oil
    🧄Garlic powder
    🧅Onion powder
    🫙Cumin
    🌶️Paprika
    🧂Kosher salt
    ⚫Ground black pepper
    🥣Large bowl

  4. Step 4/11

    Spread the sweet potatoes onto a large baking sheet in a single layer and bake for 35 minutes, flipping at the halfway point, until crispy and golden.

    🥔Sweet potatoes
    🍳Baking sheet
    🥄Spatula

  5. Step 5/11

    While the sweet potatoes are in the oven, make the dressing: in a small blender, add the tahini, lemon juice, maple syrup, garlic, salt and pepper.

    🌱Tahini
    🍋Lemon juice
    🍁Maple syrup
    🧄Garlic
    🧂Kosher salt
    ⚫Ground black pepper

  6. Step 6/11

    Blend until smooth.

  7. Step 7/11

    If the dressing is thick, add water to thin it.

    💧Water

  8. Step 8/11

    Set the dressing aside.

  9. Step 9/11

    Once the sweet potatoes come out of the oven, add the kale, cooked brown rice, parsley, cranberries, and feta.

    🥔Sweet potatoes
    🥬Curly kale
    🍚Cooked brown rice
    🌿Italian parsley
    🫐Dried cranberries
    🧀Feta cheese
    🥣Large bowl

  10. Step 10/11

    Pour the dressing on top and toss to coat well.

    🥣Large bowl

  11. Step 11/11

    Serve and enjoy.

Composition

Ingredients

Types

Vegetables, Grains, Herbs, Fruits, Dairy, Oils, Spices, Condiments, Sweeteners, Liquids

Ingredients

Sweet potatoes, Curly kale, Cooked brown rice, Italian parsley, Dried cranberries, Feta cheese, Avocado oil, Garlic powder, Onion powder, Cumin, Paprika, Kosher salt, Ground black pepper, Tahini, Lemon juice, Garlic, Maple syrup, Water

Notes

Sweet potatoes (cubed, about 4 cups), Curly kale (stems removed, finely chopped), Cooked brown rice (defrosted frozen rice works to save time), Italian parsley (chopped), Feta cheese (crumbled), Kosher salt (for the sweet potatoes), Ground black pepper (for the sweet potatoes), Tahini (for the dressing), Lemon juice (about 2 lemons, for the dressing), Maple syrup (for the dressing), Water (to thin the dressing as needed)

Allergens

Milk, Sesame

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

430 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

15 minutes

Cooking

35 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

Large bowl, Baking sheet, Knife, Cutting board, Spatula

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Meal Prep, Autumn Season, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@kalejunkie

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Tender, Creamy

Flavors

Citrusy, Savory, Earthy, Tangy, Nutty, Sweet

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform