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Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until the sweet potatoes are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping them halfway through, until they are tender, lightly caramelized, and slightly crispy. Remove from oven and let cool slightly.

While the sweet potatoes are roasting, prepare the tahini-maple dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, 3 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the dressing is smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.

In a large salad bowl, add the chopped kale. Drizzle about half of the prepared tahini-maple dressing over the kale. Using your clean hands, gently massage the dressing into the kale for 1-2 minutes. This process helps to break down the kale's tough fibers, making it more tender and easier to digest.

Add the slightly cooled roasted sweet potatoes, pomegranate seeds, thinly sliced red onion, and toasted pecans (if using) to the bowl with the massaged kale.

Drizzle with the remaining tahini-maple dressing (or to your taste preference) and gently toss all the ingredients together until well combined. Serve immediately or chill for later enjoyment.


Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine the diced sweet potatoes, olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss thoroughly until the sweet potatoes are evenly coated.

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping them halfway through, until they are tender, lightly caramelized, and slightly crispy. Remove from oven and let cool slightly.

While the sweet potatoes are roasting, prepare the tahini-maple dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, 3 tablespoons water, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the dressing is smooth and creamy. If the dressing is too thick, add more water, 1 tablespoon at a time, until your desired consistency is reached.

In a large salad bowl, add the chopped kale. Drizzle about half of the prepared tahini-maple dressing over the kale. Using your clean hands, gently massage the dressing into the kale for 1-2 minutes. This process helps to break down the kale's tough fibers, making it more tender and easier to digest.

Add the slightly cooled roasted sweet potatoes, pomegranate seeds, thinly sliced red onion, and toasted pecans (if using) to the bowl with the massaged kale.

Drizzle with the remaining tahini-maple dressing (or to your taste preference) and gently toss all the ingredients together until well combined. Serve immediately or chill for later enjoyment.
