Roasted Sweet Potato Kale Salad
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Running on Real Food · by Deryn Macey★ 4.7 (6)

Roasted Sweet Potato Kale Salad

NUTRITION · PER SERVING65M COOK
CAL 31%·PRO 50%
CARBS 77G50% OF CAL
20G FIBER0G ADDED0G INTRINSIC32G OTHER25G TOTAL SUGAR
FAT 25G37% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of roasted sweet potato, kale, and lentils with tahini dressing. It's nutritious and satisfying enough to eat as a complete meal.

mainamericansaladbowlbeanstofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups cooked green or black lentils or 1-19 fl oz can (344 g)
  • 1/3 cup pepitas (45 g)
  • 2 tsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • salt and pepper
  • 5 tbsp tahini (75 g)
  • 1/4 cup apple cider vinegar (60 ml)
  • 2 tbsp olive oil (30 ml)
  • 1/4 cup nutritional yeast flakes (25 g)
  • 1/2 tsp garlic powder (or 3 cloves garlic if blending)
  • 3 tablespoons tamari (45 ml)
  • 1 1/2 tablespoon maple syrup (25 ml)
  • 3-4 tbsp water (as needed to adjust consistency)
  • salt and pepper (to taste)
  • 4 carrots (peeled and cut into ½-inch half-moons (220 g/about 1 ¾ cups))
  • 1 red onion (peeled and chopped (170 g/1 ¾ cups))
  • 1 large sweet potato (cut into ½-inch cubes (625 g/4 cups))
  • 1 large or 2 small beets (peeled and diced (195 g, 1 1/2 cups))
  • 8 cups packed kale (finely chopped (115 g))
  • ½ cup cilantro or parsley (chopped, optional)
PREP
15M
SODIUM
1309MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.