Sheet Pan Roasted Sweet Potato Kale Salad

A hearty salad of roasted sweet potatoes, kale, brown rice, herbs, cranberries, and feta finished with lemon tahini dressing. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @kalejunkie

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 3 whole sweet potatoes cubed (~4 cups)
• 2 tablespoon avocado oil
• 2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt for the sweet potatoes
• 1 teaspoon ground black pepper for the sweet potatoes
• 0.25 cup tahini
• 0.25 cup lemon juice about 2 lemons
• 3 whole garlic for the dressing
• 2 teaspoon maple syrup
• 0.5 teaspoon kosher salt and pepper for the dressing
• 0 water to thin as needed (amount not specified) Creator did not specify an amount
• 1 whole curly kale stems removed, finely chopped
• 2 cup cooked brown rice cooked
• 0.5 cup Italian parsley chopped
• 0.5 cup dried cranberries
• 0.5 cup feta cheese crumbled

Instructions

1. Preheat the oven to 425°F. In a large bowl, toss the cubed sweet potatoes with avocado oil, garlic powder, onion powder, cumin, paprika, kosher salt, and black pepper. Spread them in a single layer on a large baking sheet. Sweet potatoes are evenly coated and spread out in one layer.
2. Bake for 35 minutes, flipping halfway through, until the sweet potatoes are crispy and golden. Sweet potatoes are browned and crisp at the edges.
3. While the sweet potatoes bake, make the dressing. In a small blender, combine tahini, lemon juice, garlic, maple syrup, and kosher salt and pepper. Blend until smooth, adding water as needed to thin it. Dressing is smooth and pourable.
4. Once the potatoes come out of the oven, add the kale, cooked brown rice, parsley, cranberries, and feta. Pour the dressing over the top and toss to coat well. Everything is evenly coated with dressing.