Roasted Sweet Potato and Kale Salad with Creamy Sesame Ginger Dressing - Vegan & Gluten-Free Roasted Sweet Potato and Kale Salad with Creamy Sesame Ginger Dressing - Vegan & Gluten-Free
Creamy kale & roasted sweet potato salad packed with Asian flavors! This is your new go-to potluck dish.
Ingredients
- 2 large sweet potatoes
- 1 tbsp olive oil
- Pinch SALT
- 2 cups chopped kale - tightly packed
- 1 1/2 cups cooked chickpeas
- 1/4 cup chopped cilantro
- 3 chopped green onions
- 2 tbsp sesame seeds
Creamy Sesame Ginger Dressing
- 1/2 cup neutral oil - I've used grapeseed and canola
- 1/4 cup rice vinegar
- 2 tbsp soy sauce - I use Gluten-free
- 3 tbsp raw agave - or other liquid sweetener
- 1 tbsp tahini
- 1/2 tbsp toasted sesame oil
- 1 tbsp water
- 1 clove garlic
- 1/2 tsp grated ginger
Instructions
Salad
- Preheat oven to 400ºF. Prep a baking sheet with parchment.
- Peel and cut sweet potatoes into approx. 1 inch chunks. Place in a mixing bowl and top with olive oil and pinch of salt. Toss to coat and transfer to baking sheet.
- Place in oven and set timer to 20 minutes.
- While sweet potatoes are roasting, prep kale, cilantro, green onions and dressing.
- Once timer goes off, remove baking tray and using a spatula, flip sweet potatoes.
- Return to the oven for another 15-20 minutes.
- Once sweet potatoes are done, transfer to a plate or tray and place the fridge for fast cooling (this will also prevent sweet potatoes from going too soft and possibly mushy).
- After sweet potatoes have cooled in the fridge (this took mine about 15 minutes), transfer to a large mixing bowl and add all other salad ingredients and top with dressing. Mix well.
- Serve immediately
Creamy Sesame Ginger Dressing
- In a blender (I used my little Magic Bullet), toss in all ingredients and blend until smooth.
Notes
* See blog post for many helpful tips ** I haven't tried it yet, but I feel like this recipe would also be AMAZING with toasted seasoned pepitas (pumpkin seeds).