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This Sweet Potato Kale Bowl is an upgraded kale salad, with roasted sweet potatoes, brussels sprouts, avocado, radish, micro greens, and a tangy tahini dressing. Ready in less than 30 minutes. Perfect for a simple, weeknight dinner!
Throwing together dinners during the week can be stressful! I get it. We all have those nights when the last thing we want to do is spend hours in the kitchen preparing a delicious, yet nutritious dinner.
I have found that meal planning on Sundays works best for my family. My husband and I sit down and talk about what tickles our taste buds, then head to the grocery store. I set aside a couple hours on Sunday afternoons to prepare a handful of staple ingredients that I can easily mix and match for different meals during the week.
For example, I love making a big batch of roasted sweet potatoes, cauliflower, Brussels sprouts, and carrots to toss on top of salads or pair with a side, like quinoa or brown rice. I also make a large pot of grains (either quinoa or brown rice) to save time. Since I have at least one salad per day, I like to keep a couple of salad dressings on hand. One of my favorites lately has been tahini, lemon juice, and dijon mustard. It’s tangy, creamy, and SO delicious!
If you took a look in my fridge at any given time, I always have a plethora of greens on hand: kale, mixed greens, arugula, romaine lettuce. I like to use different greens for different dishes. Mixed greens are great for a quick, neutral salad. Arugula is a peppery-tasting green that’s delicious when paired with sweeter fruits or squashes. Romaine is always a staple for my Mexican Burrito Bowls and Caesar Salads. Kale is a great addition to smoothies or hearty salads, like this Sweet Potato Kale Bowl with Tahini Dressing.
The best part about this salad? All the ingredients can easily be prepared ahead of time to make for a simple lunch to bring to work or school or a stress-free dinner that requires little planning!
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Sweet Potato Kale Bowl with Tahini Dressing
Ingredients
Salad
- 4 handfuls of Kale
- 1 medium-sized Sweet Potato cut into wedges
- 10 Brussels Sprouts cut in half
- 2 medium-sized Radishes thinly sliced
- ½ Avocado
- 1 handful of Microgreens
Dressing
- ⅓ cup Tahini
- 1 Tbs Dijon Mustard
- ½ Lemon freshly squeezed
- Water to thin
Instructions
- Preheat oven to 400 degrees F.
- Cut sweet potatoes lengthwise into large wedges. Arrange on a baking sheet, lined with parchment paper.
- Trim brussels sprouts by chopping the stems off, then cut in half. Add to the baking sheet along with the sweet potatoes.
- Drizzle coconut or avocado oil on veggies and sprinkle with a little garlic powder and pink Himalayan sea salt.
- Bake for 15 minutes, then remove from oven, flip over the sweet potato wedges, and bake for another 15 minutes.
- In the meantime, add kale to a large bowl and massage with your hands for two minutes. This will soften the greens and make them easier to digest.
- Divide the kale into two bowls.
Dressing
- Mix together tahini, dijon mustard, lemon juice, and just a little water to thin depending on how thick you like your dressing. I like to use a mason jar to shake the dressing, then use it as a storage container for leftovers.
- Once the sweet potatoes and brussels sprouts are baked, you can start to build the salads. Add the remaining ingredients on top of the kale.
- Drizzle the tahini dressing on top and serve immediately.
