Tender massaged kale meets roasted vegetables, nuts, and creamy tahini dressing in this vibrant, satisfying bowl.
# What You'll Need:
→ Salad Base
01 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
→ Roasted Vegetables
04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil
09 - 1/2 cup cherry tomatoes, halved
→ Toppings
10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds
→ Tahini Dressing
13 - 1/4 cup tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste
# Directions:
01 - Set oven to 400°F and allow to preheat for approximately 10 minutes.
02 - Combine sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt in a mixing bowl. Transfer to a baking sheet in a single layer.
03 - Roast for 20 to 25 minutes, turning halfway through, until tender and golden brown. Remove from oven when vegetables show caramelization at edges.
04 - Place torn kale leaves in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage vigorously with your hands for 2 to 3 minutes until leaves soften and brighten in color.
05 - Combine tahini, lemon juice, maple syrup, minced garlic, salt, and black pepper in a small bowl. Whisk until smooth. Gradually add water by tablespoon until dressing reaches desired pourable consistency.
06 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to massaged kale. Drizzle tahini dressing over top.
07 - Toss all components to evenly distribute dressing and toppings. Divide among serving bowls and serve immediately.
