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California Roasted Sweet Potato Kale Salad


"Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy tahini dressing. This vegan sweet potato kale salad is bursting with flavor and easy to customize with additional protein! The perfect veggie-packed lunch or dinner during the week."

Servings: 6 / Calories: 330


For the dressing:
¼ cup tahini
½ teaspoon garlic powder
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure maple syrup
1/2 teaspoon dijon mustard
½ teaspoon salt, plus more to taste
Lots of freshly ground black pepper
2-3 tablespoons warm water, to thin the dressing

For the salad:
1 tablespoon olive oil
1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
1/2 cup dried cranberries
1 avocado, sliced or diced
½ cup wasabi peas* (or roasted salted chickpeas), for crunch
For the sweet and spicy pistachios:
½ cup shelled roasted pistachios
1 tablespoon pure maple syrup
¼ teaspoon cayenne pepper
Sprinkle of sea salt



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