Sweet Potato Salad With Smokey Tahini Dressing

This hearty vegan roasted sweet potato salad features kale, beets, and a smoky paprika-tahini dressing. It’s both nourishing and easy to prepare, perfect for enjoying either warm or chilled.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 cup Biona Organic Beetroot Sliced 
• 1 Tbsp Terroirs du Liban olive oil
• Nabat Salt and pepper, to taste
• 1 large bunch kale (about 5-6 cups, packed)
• 1/2 cup pecans
• 1/4 cup Livgood raisins
• 1/2 cup  Terroirs du Liban tahini
• Juice of 1 lemon
• 1 tsp Organic Nabat paprika
• 1 tsp Nabat organic cumin Powder
• 1 tsp  Rabat organic garlic powder
• 1 Tbsp maple syrup
• Salt and pepper, to taste ( for dressing)
• Water, to thin (around 4 Tbsp)

Instructions:

1. Roast the Veggies: Preheat oven to 200°C and line a baking tray with parchment paper. Toss cubed sweet potatoes and beets with olive oil, salt, and pepper, then spread in a single layer. Roast for 30 minutes.
2. Prepare the Kale: Remove kale leaves from stems, wash, dry, and tear into smaller pieces.
3. Make the Dressing: In a bowl, whisk tahini, lemon juice, paprika, cumin, garlic powder, maple syrup, and water until smooth. Adjust water to reach desired consistency. Season with salt and pepper.
4. Toast Pecans: Place pecans on a small baking sheet and toast in the oven for 6 minutes during the last few minutes of roasting the veggies. Watch to prevent burning.
5. Assemble the Salad: In a large bowl, combine kale, roasted sweet potatoes, beets, toasted pecans, and raisins. Drizzle with the tahini dressing and toss well.
6. Serve: Serve immediately or let the dressing soften the kale for about 10 minutes. Enjoy!