Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

Kale Salad Balance Bowl [Vegan]

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Serves

2

Cooking Time

30

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Ingredients

For the Roasted Sweet Potatoes:

  • 1 large sweet potato, peeled and cubed (~1 1/2 cups)
  • drizzle of olive oil
  • 1/2 teaspoon powdered harissa
  • sea salt to taste

For the Sweet Tahini Dressing:

  • 1/2 cup tahini
  • 1/2 cup water
  • 2 tablespoons Bragg's Amino Acids (or tamari/soy sauce)
  • 2 tablespoons agave (or maple syrup)
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon miso paste

For the Salad:

  • 3 cups kale, destemmed and chopped
  • drizzle of olive oil
  • sea salt to taste
  • 1 cup cooked black beans (or canned beans, rinsed and drained)
  • 1/2 cup cooked quinoa (optional)
  • 2 tablespoons dried fruit such as cranberries or raisins
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Preparation

For the Roasted Sweet Potatoes:

  1. Preheat oven to 350ºF. Toss cubed sweet potatoes with a drizzle of olive oil, transfer to a baking sheet and sprinkle with powdered harissa and sea salt. Bake for 20-30 minutes or until tender when pierced with a fork.

For the Sweet Tahini Dressing:

  1. Add all ingredients to a high speed blender and blend until well combined and emulsified.

For the Salad:

  1. In a bowl, drizzle kale with olive oil and add a dash of sea salt. Use hands to massage kale until well coated with oil.
  2. Add beans, massaged kale and roasted sweet potatoes to a bowl. Toss in cooked quinoa and a few dried cranberries if desired. Drizzle with dressing and enjoy!
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