Ingredients
Method
- Preheat the oven to 400°F/200 C. Line a baking sheet with parchment or aluminum foil.
- Peel (or scrub thoroughly) sweet potatoes and chop into 1”/2.5cm chunks.
- Peel and cut the onion with the veins into 1/2”-3/4”/12-18mm slices, leaving the root mostly connected.
- Spread on the prepared baking sheet. Drizzle on the olive oil and toss to coat.
- Roast for 20 minutes until the sweet potato is just cooked through and slightly browned.
- Wash and dry kale. Remove the central stems. Chop finely.
- Combine the tahini, maple syrup, vinegar, mustard, sriracha, and salt. Stir until smooth.
- Add in the water until desired consistency is reached. The dressing will get thicker as it sits.
- In a large bowl, combine the chopped kale, roasted vegetables, and quinoa. Drizzle on the dressing and toss to coat everything. Add in the chopped walnuts and toss.
- Can be served warm or cold. For meal prep, toss kale with quinoa and roasted vegetables and keep separate from dressing until ready to serve.
Notes
Texture/taste Notes: Shredded kale salad with roasted sweet potatoes, onions, and quinoa, all coated in a maple tahini dressing. A hearty salad that can be eaten on its own or as a side. Full of natural sweet and nutty flavors. Filling and full of fiber and healthy carbs. Can be served hot or cold. The creamy tahini dressing is a perfect balance between sweet and spicy with maple, mustard, and sriracha and is great for making a double batch to serve as a dipping sauce with vegetables. Dressing also works as a dip for vegetables. Dressing can be made up to 10 days in advance. For extra sweetness, add ¾ cup dried cranberries before serving.