🥗 Salads

Roasted Sweet Potato

Treat yourself to a warm salad bowl that's rich in fiber, vitamins, and antioxidants!This roasted sweet potato combines slow-roasted, caramelized, and tender sweet potato cubes with the freshness of nutrient-dense green kale. The specialty of this pure vegetarian salad lies in the process of massaging the kale leaves with olive oil so that the texture is soft and not bitter. Then served with a drizzle of soft, savory tahini sauce and a fresh lemon flavor. It's delicious, healthy and filling, and perfect for a light, gluten-free dinner!

Shared by Jens

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Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

One sweet potato (approximately 250 grams), peeled and cut into 2 cm cubes
One large bunch (150 grams) of fresh kale leaves, remove the tough stems and roughly shred the leaves
One tablespoon olive oil (for roasting the sweet potato and massaging the kale)
One teaspoon of toasted sesame seeds or hemp seeds, for the final topping
Salt and black pepper to tasteSalt and black pepper to taste
2 tablespoons tahini (sesame paste)
One tablespoon of fresh lemon juice
One teaspoon maple syrup or agave syrup (as a natural sweetener)
2 tablespoons warm water (to thin the sauce)
A pinch of salt (as an ingredient in tahini sauce)

👩‍🍳 Instructions

1
Bake sweet potatoes: - preheat the oven or air fryer to 200%C. -mix the diced sweet potato with 1/2 tablespoon of olive oil, a pinch of salt, and black pepper in a bowl until well combined. Arrange on a baking sheet and bake for 15-20 minutes until the sweet potatoes are tender, cooked through, and lightly browned around the edges. Remove and set aside.
2
Prepare and soften the kale leaves (an important step); place the torn kale leaves in a large bowl. Drizzle 1/2 tablespoon of olive oil and a small pinch of salt over them. Use your hands to knead the kale leaves for 2 to 3 minutes until the green color becomes darker, The volume shrinks by half, and the texture becomes very soft and no longer stiff when eaten.
3
Make the tahini dressing: In a small bowl, combine the tahini paste, lemon juice, maple syrup, and salt. Stir well with a fork (the mixture will thicken). Pour in warm water spoon by spoon while continuing to stir until it becomes smooth, pale dry in color, and easy to pour.
4
Arrange the salad: - prepare an aesthetic flat white serving plate then place a pile of soft green kale leaves on one side of the plate. Then arrange the warm orange roasted sweet potato slices on the side to create a beautiful and appetizing color contrast.
5
The final touch; drizzle the savory creamy tahini sauce evenly over the green kale leaves and sprinkle toasted sesame seeds or hemp nuts on top. Then place a lemon wedge next to the plate if you want an extra fresh, sour taste.
6
Serve: This super healthy roasted sweet potato and kale salad is ready to serve while the sweet potatoes are still warm. Enjoy your nutrient-rich meal!