Easy Roasted Sweet Potato and Kale Salad with Honey Lemon Tahini Dressing
A melting pot of flavorful ingredients and good-for-you nutrients that’s quickly discovered during the first bite of this super easy kale and sweet potato
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Spoon
- Refrigerator
- Serving platter
- Serving bowl
Ingredients
- 3 cups sweet potatoes, diced into small cubes (about 4 medium potatoes)
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp chili powder
- dash salt & pepper
- 5 cups kale, stems removed, chopped (about 2 large bunches)
- 4 tbsp lemon juice (about 3 lemons) ((see note))
- 1/4 cup tahini, thoroughly stirred ((see note))
- 2 tbsp apple cider vinegar
- 2 tbsp honey ((see note))
- 2 tbsp lemon juice
- 1 tbsp oregano
- 1/2 tsp salt
- pepper to taste
- water as needed (I used about 3/4 cup)
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