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  • -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


  • 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!

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