California Roasted Sweet Potato Kale Salad - Ambitious Kitchen
"Gorgeous California roasted sweet potato kale salad with dried cranberries, avocado, sweet & spicy pistachios and a creamy garlic 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. WHOA. Before we get into all the adjectives..."
INGREDIENTS
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For the dressing:
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¼ cup tahini
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½ teaspoon garlic powder
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon pure maple syrup
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1/2 teaspoon dijon mustard
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½ teaspoon salt, plus more to taste
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Lots of freshly ground black pepper
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2-3 tablespoons warm water, to thin the dressing
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For the salad:
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1 tablespoon olive oil
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1 medium to large sweet potato, cut into ½ inch cubes (or 2 cups cubed sweet potato)
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1 bunch of Tuscan kale, stems removed and very finely chopped (or 8-10 cups chopped kale)
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1/2 cup dried cranberries
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1 avocado, sliced or diced
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½ cup wasabi peas* (or roasted salted chickpeas), for crunch
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For the sweet and spicy pistachios:
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½ cup shelled roasted pistachios
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1 tablespoon pure maple syrup
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¼ teaspoon cayenne pepper
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Sprinkle of sea salt
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