Broccoli, Sweet Potato, and Kale Salad with Lemon-Tahini Dressing
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Serves
2
Prep
10
Cook
15 minutes
This refreshing salad combines the earthy flavors of steamed broccoli, roasted sweet potato, and raw kale, all dressed in a zesty lemon-tahini dressing. It's a perfect balance of textures and tastes, making it a delightful and healthy meal option.
Ingredients
- 1 small sweet potato, peeled and diced
- 2 cups broccoli florets
- 2 cups kale leaves, stems removed and chopped
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
Directions
- Preheat your oven to 400°F (200°C).
- Place the diced sweet potato on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly. Roast in the preheated oven for about 15-20 minutes or until the sweet potato is tender and slightly caramelized.
- While the sweet potato is roasting, bring a pot of water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until they turn bright green and slightly tender. Drain and set aside.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper until well combined. If the dressing is too thick, add a little water to thin it out.
- In a large mixing bowl, combine the roasted sweet potato, blanched broccoli, and chopped kale.
- Drizzle the lemon-tahini dressing over the vegetables and toss gently to coat everything evenly.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the salad as a side dish or add some grilled chicken or tofu to make it a complete meal.
- Enjoy the Broccoli, Sweet Potato, and Kale Salad with Lemon-Tahini Dressing!
Note: Feel free to add any additional toppings or garnishes such as toasted sesame seeds or crumbled feta cheese for extra flavor and texture.
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