Sheet Pan

Roasted Sweet potato with Tahini kale slaw

January 16, 2014
0 Ratings
  • Serves 4-6
Author Notes

This might just be the best Kale slaw recipe ever! Kale is a veggie that everyone should get used to eating, it’s very healthy but can sometimes get a bad wrap because folks don’t know how to work with it. Growing up I only saw kale used as a garnish for plates, haha, but then one St Patty’s day my mom found a colcannon recipe and since then I have loved it. I've tried a lot of kale salads and I think the addition of the potato drives this one into the "hearty" category. —Alexandra V. Jones

What You'll Need
  • Tahini Kale slaw
  • 1 bunch Kale, stemmed and chopped, I used Lactinato, but curly is fine too. Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size.
  • 1/4 cup Tahini paste
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 clove garlic, smashed
  • 1/4 cup nutritional yeast
  • 2 tablespoons Bragg's liquid aminos
  • Roasted sweet potatoes
  • 1 large sweet potato, peeled, medium dice.
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1 shallot, sliced thin
  • salt and pepper to taste
  • 1/4 cup roasted sunflower seeds
  • 1 teaspoon black sesame seeds, for garnish (optional)
  1. Pre-heat oven to 425, toss potato with oil, curry, shallot, and a s&p. Place seasoned potato chunks on a sheet pan and roast 25 minutes or until tender and golden.
  2. In a blender place all slaw ingredients, except kale, blend until creamy and smooth. Pour Tahini mixture over kale, top with sweet potatoes, and sunflower seeds.

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Chef de cuisine @Shelburne hotel Seaview, WA

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