Roasted sweet potato and kale salad with tahini dressing

Kale and sweet potatoes are the stars in this salad. They’re excellent for gut health and keeping blood sugar in check. Kale is full of iron and antioxidants, helping your digestive and immune systems. It’s also packed with fiber, making it great for your gut.

While sweet offer complex carbs, keeping your blood sugar steady. This makes them perfect for those watching their blood sugar. Plus, they’re loaded with vitamins A and C, adding more health benefits.

Chickpeas, which are filled with plant protein and good fats, are also included. They help keep your energy up and your blood sugar stable. 

Here’s a summary of the kale and sweet potato salad’s health highlights with tahini dressing:

Nutritional Component	Health Benefit
Kale (high iron content)	Boosts digestive health and provides antioxidants.
Sweet Potatoes	Complex carbs for stable blood sugar levels.
Chickpeas	Source of plant protein and healthy fats for energy release.
Tahini dressing	Provides healthy fats, calcium, magnesium, and iron.
Miso	Great for gut health without raising blood pressure.

Ingredients Needed for Roasted Sweet Potato and Kale Salad with Tahini Dressing

This recipe makes enough for 3 to 4 servings.

To make a tasty roasted sweet potato and kale salad, here’s what you need:

Ingredient	Quantity
Sweet Potatoes	2 medium-sized, peeled and diced
Chickpeas	1 can, drained
Kale	1 bunch, chopped
Red Onion	1, for homemade pickles
Pistachios	1/2 cup, chopped
Balsamic Vinegar	3 tablespoons
Tahini	3 tablespoons
Water	2 to 3 tablespoons
Lemon Juice	Juice of one lemon
Za’atar	1 teaspoon

Step-by-Step Preparation of Roasted Sweet Potato and Kale Salad

1. Slice a small red onion thinly and put it in a jar. 
2. Mix 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt in a pot and bring to a boil. 
3. Pour this over the onions, let it cool, and then put it in the fridge.
4. Set your oven to 425°F.
5. Slice 1.5 pounds of sweet potatoes thinly with a mandolin or knife. Place them on a baking sheet. Also, add drained chickpeas on the sheet. 
6. Drizzle with olive oil, sprinkle with salt and pepper. 
7. Roast for 30 minutes until they are soft.
8. For the dressing, mix 1/2 cup water, 1/4 cup tahini, 2 tablespoons lime juice, 1-2 teaspoons maple syrup, and 1 chipotle in adobo sauce in a bowl. 
9. Add more water if needed until it’s the thickness you like. You can make this dressing a few days ahead and keep it in the fridge.
10. Take a big bowl and add kale. 
11. Massage the kale for about 20 to 30 seconds to soften it. Then, mix in the sweet potatoes, chickpeas, diced avocado, fresh cilantro, and roasted pepitas. 
12. Add the pickled onions. 
13. Drizzle with the Chipotle Tahini Dressing.