Kale, sweet potato and bean salad with kale tahini dressing
Kale, sweet potato, beans, and a nutritious kale tahini dressing offer a vibrant, energy-boosting lunch. Perfect for powering through the afternoon!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Mason jar
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
Ingredients
- 1 large Sweet potato, peeled and cut in cubes
- 1 tablespoon Olive oil
- 1 teaspoon Paprika powder
- ¼ teaspoon Garlic powder
- ¼ teaspoon Cayenne pepper
- ¼ teaspoon Sea salt
- 3 cups (80 g) Kale, stems removed, chopped
- 1 tablespoon Lime juice
- 1 cup Black-eyed peas beans, cooked (sub white or brown beans)
- 2 tablespoons White tahini
- 2 teaspoons Agave syrup or honey
- 1 to 2 teaspoons Biotona Kale
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