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Roasted Sweet Potato Salad with Tahini Dressing
Ingredients
3-4 small
sweet potatoes, quartered
2 tablespoons
salted butter or olive oil
2 teaspoons
chili powder
1 teaspoon
smoked paprika
to taste
salt and black pepper
2 tablespoons
honey
4 cups
shredded kale
3 tablespoons
toasted sesame seeds
1-2 cups
cooked orzo pasta
1 cup
cubed spicy cheddar cheese
1
avocado, sliced
1 1/2 cups
pomegranate arils
1/2 cup
extra virgin olive oil
1/4 cup
lemon juice
1/4 cup
tahini
3 tablespoons
honey
2 teaspoons
Worcestershire sauce
1-2 cloves
garlic, grated
1/3 cup
grated parmesan
to taste
chili flakes
Instructions
STEP 1
Preheat the oven to 425° F.,
STEP 2
On a baking sheet, combine the sweet potatoes, butter/olive oil, chili powder, paprika, salt, and pepperBake for 20 minutes until the sweet potatoes are soft and charring on the edges. Gently smash them down with a fork. Drizzle each with honey, then bake another 5 minutes until lightly charred.,
STEP 3
Meanwhile, make the dressingCombine all ingredients and 1/4 cup water in a blender. Blend until smooth. Add water to thin the dressing as desired. Season to taste with salt and chili flakes.,
STEP 4
Add the kale to a big salad bowl and pour the dressing over the kaleMassage the dressing into the kale. Top the salad with roasted sweet potatoes, sesame seeds, orzo, and cheese. Arrange the avocado and pomegranate arils on top. Serve warm or at room temperature.
Nutrition Facts
(per serving)
Calories:
668 calories
Servings:
4 servings
Carbohydrates:
58 g
Fat:
40 g
Fiber:
10 g
Protein:
11 g
Sugar:
30 g
Meal Effort
Preparation:
20 minutes
Cook:
25 minutes
Total:
45 minutes