This vegan roasted sweet potato salad is made with kale, beets, and a smoked paprika-tahini dressing. It’s super hearty, nourishing, and easy to make. Can be enjoyed warm or cold.
LET'S MAKE IT
Toss sweet potato + beet cubes in olive oil, salt + pepper. Bake in oven for 30 minutes.
Combine tahini, lemon, smoked paprika, cumin, garlic powder, maple syrup + water to make dressing.
Serve kale with roasted sweet potatoes, beets, toasted pecans, raisins + tahini dressing.