Ingredients
- -For the Kale Salad:
- 1 Sweet Potato, diced
- 2/3 cup Canned Chickpeas, drained
- 1 tbsp. Olive Oil
- 2 cups 1/4th Red Onion, chopped
- Josie’s Organics Organic Baby Kale
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cumin
- Salt & Black Pepper, to taste
- – For the Tahini Dressing:
- 1 tbsp. Olive Oil
- 1 tbsp. Tahini
- Juice of 1 Lemon
- 1 tsp. Dijon Mustard
- 1 tsp. Maple Syrup
- Salt & Black Pepper, to taste
Servings: 1
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Directions
-
1
To Make the Kale Salad: Preheat oven to 450F. Line a baking pan with parchment paper.
-
2
Combine the diced sweet potatoes, chickpeas, chopped red onion, olive oil, smoked paprika, and ground cumin on the prepared pan. Add salt and black pepper to taste.
-
3
Toss until well coated in olive oil and seasonings.
-
4
Roast in the oven until the veggies are crispy on the outside and tender on the inside, about 15-20 minutes.
-
5
To Make the Dressing: Combine all ingredients in a large bowl. Mix until well combined. Add water to desired texture.
-
6
To Assemble: Toss the baby kale in the salad dressing, then combine with the roasted veggies. Season with salt and black pepper to taste. Enjoy!
