Sweet Potato and Kale Salad Recipe

Preparation

• Preheat the oven to 400°F (200°C).
• Peel and cube the sweet potatoes.
• Toss the sweet potato cubes in olive oil and spread them on a baking sheet.
• Roast the sweet potatoes in the preheated oven for 20-25 minutes until tender and slightly crispy. Set aside to cool.
• Wash and remove the stems from the kale leaves.
• Tear the kale into smaller pieces and place them in a large mixing bowl.
• Drizzle olive oil, a pinch of salt, and the juice of half a lemon over the kale leaves.
• Massage the kale with your hands for a few minutes until it becomes tender and dark green. Set aside.
• In a blender or food processor, blend 50g cashews, 2 tbsp tahini, 1 tbsp water, salt, and pepper until smooth and creamy. Adjust the consistency with more water if needed. Adjust the salt and pepper to taste.
• In a large salad bowl, combine the massaged kale, roasted sweet potatoes, caramelised red onion, tomatoes, and cucumber.
• Sprinkle hemp seeds and pumpkin seeds over the salad.
• Drizzle the dressing over the salad.
• Toss gently to coat all the ingredients evenly.
• Transfer the salad to serving plates or bowls.
• Garnish with additional seeds or fresh herbs if desired.
• Serve and enjoy your Sweet Potato and Kale Salad!