Kale and sweet potato salad with puy lentils and tahini dressing

My kale and sweet potato salad is a wonderful vegan lunch or side dish that you'll want to make time and time again. Full of lentils for extra plant based protein. Topped with a delicious creamy tahini dressing.

Course Salad

Cuisine Vegan

Keyword kale and sweet potato salad

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 547kcal

Author Cook Veggielicious

Ingredients

2 large sweet potatoes peeled and diced
1 tablespoon olive oil
200 g cavolo nero leaves removed from stems and shredded
1 tablespoon lemon juice
250 g puy lentils cooked
Handful toasted pumpkin seeds

For the dressing

3 tablespoons tahini
3 tablespoons olive oil
1 tablespoon lemon juice
salt

Instructions

Preheat the oven to 200°C (fan)/220°C/gas mark 7.
Place the chopped sweet potatoes into a roasting tin and drizzle with 1 tablespoon olive oil.
Roast for 40 minutes or until soft. Stir halfway through the cooking time.
Meanwhile make the tahini dressing.
Put 3 tablespoons tahini, 3 tablespoons olive oil, 1 tablespoon lemon juice and a pinch of salt to a small mixing bowl and whisk together with a fork. It will go a bit grainy and then come together into a lovely creamy dressing.
Remove the sweet potatoes from the oven and set aside to cool.
Place the cavolo nero into a salad bowl. Pour over 1 tablespoon lemon juice and use your hands to massage it into the leaves for a minute or two. This is an important step as it will help to soften the kale and make it easier to eat.
Add 250g cooked puy lentils, the roasted sweet potato and a handful of toasted pumpkin seeds to the kale.
Now add your tahini dressing. If it has thickened add a little bit of water and whisk again before adding it to the salad.
Mix well and serve immediately.

Notes

Nutritional information is approximate and is intended as a guide.

Nutrition