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Vegan Sweet Potato and Kale Salad in a bowl with Feta, Chickpeas and Sunflower seeds.

Sweet Potato and Kale Salad with Lemon Maple Dressing

Craving something richly full of flavor; that is sweet and savory? The Sweet Potato and Kale Salad with Lemon Maple Dressing is a delightful, nutritious dish. It combines the earthy, sweet flavors of the sweet potatoes, the fresh-green taste of the kale, and the creamy richness of the Lemon-Maple Tahini Dressing. Then it's topped with crispy, flavorful chickpeas for a satisfying crunch and roasted sunflower seeds. The feta adds another creamy, tangy layer of flavor. Flavors blend together and burst when it's topped with the tangy, zesty, and sweet dressing. It's so good!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • 2 baking sheets
  • parchment paper or silicone mats
  • mixing bowls
  • whisk or fork
  • 1 cutting board and knife
  • measuring cups and spoons

Ingredients
  

For the Salad

  • 2 large sweet potatoes, peeled and diced
  • 1 bunch of kale, stems removed and leaves torn into bite-sized pieces
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

For the Dressing

  • 1/2 cup tahini
  • 1/8 cup water
  • 1/4 cup lemon juice
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon coconut aminos (optional)
  • 1 tablespoon olive oil

For Garnish

  • vegan feta cheese, crumbled (use store-bought or make your own)
  • 1/4 cup sunflower seeds, toasted
  • 1 avocado, sliced or topped (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, toss the diced sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet lined with parchment paper or a silicone mat.
  • In a separate bowl, toss the chickpeas with a drizzle of olive oil, salt, smoked paprika, garlic powder and cumin. Spread them on another baking sheet lined with parchment paper or a silicone mat.
  • Roast the sweet potatoes and chickpeas in the preheated oven for about 20-25 minutes or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy.
  • While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together the extra-virgin olive oil, balsamic vinegar, maple syrup or agave nectar, Dijon mustard, salt, and pepper in a small bowl. Set aside.
  • In a large salad bowl, add the torn kale leaves. Pour half of the dressing over the kale and use your hands to massage the dressing into the leaves to help soften them.
  • Once the sweet potatoes and chickpeas are done roasting, allow them to cool slightly before adding them to the salad bowl with the kale.
  • Drizzle the remaining dressing over the salad and toss everything together to combine.
  • To serve, sprinkle the crumbled vegan feta cheese over the top of the salad, followed by the toasted sunflower seeds. Add avocado sliced or cubed on the side (optional) before serving.