This salad was inspired by a dish at one of my favorite local restaurants, Be Well Bakery. They serve an amazing buddha bowl with a smoky tahini sauce. The tahini sauce is a perfect accompaniment to kale with a crunch from the Cranberry Almond Crisps. This could also be an entree, by adding grilled chicken or chickpeas. For this salad, I added roasted sweet potatoes, but I think carrots and beets would be great, too.
- Anna Goldstone 📸 @annaseatzz
3 tablespoons tahini (I useSoom Foods tahini)
2 tablespoons warm water
1 tablespoons maple syrup
Juice of ½ a lemon (1 tablespoon of lemon juice)
1 head of dino/lacinato kale
1 box Cranberry Almond Crisps
2 medium sweet potatoes
1 tablespoon olive oil
1 teaspoon sea salt
Pre-heat the oven to 350 degrees.
Cut sweet potatoes into cubes and season with fresh cracked salt and olive oil.
Cook for 30-40 minutes in the oven, until crispy.
To make dressing, whisk tahini, water, maple syrup, and lemon juice. Add more water to create desired consistency.
Prep kale and remove stems as you wish. Chop the kale thinly.
Massage kale with tahini dressing.
Plate salad with roasted sweet potatoes and crushed up Cranberry Almond Crisps.