Go Back

Sweet Potato & Kale Power Salad - Bright, Hearty, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 1 large bunch curly or lacinato kale (about 6 cups, stemmed and chopped)
  • 1 small red onion, thinly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup cooked quinoa or farro (optional, for extra heft)
  • 1/3 cup roasted pumpkin seeds (pepitas) or chopped almonds
  • 1/3 cup dried cranberries or golden raisins
  • 1 small avocado, diced (optional but great)
  • 2 tablespoons olive oil (for roasting)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper
  • 1/3 cup tahini
  • 1 large lemon (zest and 3–4 tablespoons juice)
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, grated or minced
  • 2–4 tablespoons warm water (to thin)
  • Salt and black pepper, to taste

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  2. Season the sweet potatoes: Toss cubes with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper. Spread in a single layer.
  3. Roast: Bake for 20–25 minutes, flipping halfway, until edges are browned and centers are tender. Set aside to cool slightly.
  4. Crisp the chickpeas (optional but great): Pat chickpeas dry. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Roast on a second pan for 15–20 minutes until golden and lightly crisp.
  5. Prep the kale: Strip kale leaves from stems. Chop into bite-size pieces. Add to a large bowl with a pinch of salt and a drizzle of olive oil. Massage for 30–60 seconds until slightly softened and darker green.
  6. Make the dressing: Whisk tahini, lemon zest and juice, maple syrup, garlic, salt, and pepper. Add warm water a little at a time until pourable and creamy. Taste and adjust acidity, sweetness, and salt.
  7. Assemble: Add roasted sweet potatoes, chickpeas, red onion, cranberries, and cooked quinoa/farro (if using) to the kale. Drizzle with half the dressing and toss to coat.
  8. Finish: Top with pumpkin seeds and avocado. Add more dressing as needed. Season with extra salt, pepper, or a squeeze of lemon.
  9. Serve: Enjoy warm or at room temperature. The flavors deepen as it sits for a few minutes.