Roasted Sweet Potatoes And Kale With Tahini Dressing

We are not lying when we say that you will have a flavour fiesta with this Roasted Sweet Potatoes and Kale drizzled in a luscious tahini dressing. The heartiness of the kale perfectly complements the sweetness of the roasted potatoes, creating a dynamic duo that's both satisfying and nutritious. Perfect light lunch or side dish that comes together without investing too much time or fancy ingredients that's perfect for any time of year!

Thanks, MOB, for the idea to deconstruct your Creamy Tahini Sweet Potatoes!

Jump to:

• Why You Should Try This Sweet Potato and Kale Recipe
• Ingredients and Substitutes
• Variations and Extras
• Step-by-Step Method
• What To Serve Sweet Potatoes and Kale With?
• Storage
• Tips & FAQs
• Other Sweet Potato Recipes To Try
• Roasted Sweet Potato And Kale With Tahini Dressing

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Why You Should Try This Sweet Potato and Kale Recipe

We love this warm sweet potato kale salad so much that we made it twice last week:

• It's a fabulous recipe for plant-based healthy lunches or side dishes. 
• Great recipe for people who dislike the flavour or texture of raw kale. 
• Very visually appealing with bright orange sweet potatoes, green kale and light tahini dressing. 
• Decadently creamy tahini dressing makes this sweet potato recipe into a true comfort food that's actually good for you.  
• Leftovers can be repurposed to make a delicious sweet potato salad by mixing it with rice or quinoa!

Ingredients and Substitutes

Here are all the simple ingredients you will need to make this roasted sweet potato and kale recipe. Find the quantities and full instructions in the recipe card at the bottom of the post. 

• sweet potatoes: orange-fleshed. This recipe works equally well with cubed butternut squash. 
• fresh kale: we typically use curly kale or baby kale, but you can use any other type, like Tuscan kale, Lacinato kale or Dino kale. You can buy ready-prepared chopped kale in most shops or shred it yourself.  And if you have more kale, try our Kale Salad With Apples and Walnuts next.
• capers: use small capers. Capers are bursting with sharp vinegary flavour, so you ideally want to use small pearls that make it into each bite and do not overpower other flavours. Our favourite varieties of capers are surfines and capucines. Have more capers to use? Try our Lemon Caper Pasta next time!
• chilli flakes: can be substituted with chili powder or cayenne pepper.  
• garlic clove: use ¼ teaspoon of garlic powder for each garlic clove if you've run out of fresh garlic.  
• olive oil: both for the creamy dressing and frying. 
• light creamy tahini: we use and love Meridian Light Tahini. 
• lemon juice and zest: or lime juice and zest for a fantastic fresh flavour.
• sesame oil: we used toasted sesame oil to give the dressing a nutty flavour. 
• soy sauce: tamari is a great option for people who avoid gluten.

Variations and Extras

Want to add a nice touch to your hearty salad and make it your own? Go for it. Here are all the things we tried and liked: 

• Sprinkle your sweet potato with curry powder before roasting. 
• Roast some red onion wedges together with sweet potatoes. 
• Scatter some feta cheese or goat cheese on top. 
• Try our Roasted Balsamic Sweet Potatoes in this recipe.
• Add extra protein by adding crispy chickpeas or black beans to your sweet potatoes and kale. 
• Add extra crunch in the form of pumpkin seeds or sunflower seeds. 
• Try this dish with Tahini and Maple Syrup Drizzle, Pomegranate Molasses Vinaigrette or Honey Mustard Dressing instead!

Step-by-Step Method

1. Preheat the oven to 190°C. Line a large baking sheet with foil or baking parchment.
2. Scrub the sweet potatoes well, and pat them dry with a kitchen towel. 
3. Using a sharp knife, on a cutting board, cube sweet potatoes in 1-1.5cm pieces. 
4. Place the small cubes of sweet potato, oil and chilli flakes in a large bowl and toss to coat.
5. Spread the potatoes in a single layer on the prepared large baking tray and roast for 30-25 minutes, until soft, and browning on the edges.

6. In the meantime, make your dressing. Place all the dressing ingredients in a small bowl. Mix to combine. Season with a little bit of sea salt and black pepper. Add 1-2 teaspoon of water to loosen the dressing to a drizzeable consistency. Set it aside.

7. Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add the capers and fry them for 5-6 minutes, until crispy. Take them out of the pan using a slotted spoon.

8. To the same pan, add the kale and garlic and saute for 5-6 minutes over medium heat. 
9. To assemble, spread the kale on a large plate, scatter the roasted sweet potatoes on top, and drizzle everything with the tahini dressing. Finally, top it all with crispy capers.

What To Serve Sweet Potatoes and Kale With?

This Warm Sweet Potato and Kale Salad is our new favourite salad to be served as a main course for a light lunch. You don't need anything else with it (well maybe a slice of crusty sourdough baguette to mop up any leftover tahini dressing...).  

But it also goes very well with poached salmon, baked chicken or even pork chops as a side dish. 

Consider serving roasted potato and kale with tofu scramble and other breakfast recipes instead of your traditional sweet potato hash!  

Storage

If you have leftovers, store the tahini dressing, crispy capers and the veggies separately for 3-4 days. Simply let everything cool down to room temperature and store in airtight containers. You can reheat the kale and sweet potatoes in a microwave, or serve the dish cold the next day. Note though, that your capers will no longer be crispy.

You can also mix any leftover components with white rice, brown rice or wild rice blend to make a good salad to scoop into an airtight container and take to work for a quick desk lunch. Or make a delicious quinoa salad by scooping any leftovers onto some cooked seasoned quinoa. 

Tips & FAQs

This Kale and Sweet Potato recipe is very easy to make, but if it's your first time, read through the tips for best results:

• Cut the sweet potatoes into small cubes. Not only will they cook and crisp up quicker, but you will be able to get other ingredients of the dish in every mouthful. 
• Make sure to fry the capers until crispy - they really make this dish what it is!
• Adjust the amount of chilli used in the recipe based on your personal preference for spice. 
• Read through the section about additions and variations to make this sweet potato recipe your own!

Other Sweet Potato Recipes To Try