Kale Salad Bowl Tahini (Print)

Tender massaged kale meets roasted vegetables and crunchy toppings, finished with a smooth creamy tahini dressing for a satisfying plant-based meal.

# Components:

→ Salad Base

01 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil for roasting
09 - 1/2 cup cherry tomatoes, halved

→ Nuts and Seeds

10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tablespoons lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water, to desired consistency
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 to 25 minutes, turning once, until tender and golden brown.
03 - Place kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2 to 3 minutes until leaves are softened and bright green.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing reaches a smooth and pourable consistency.
05 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
06 - Drizzle with tahini dressing and toss to combine. Serve immediately.

# Chef Secrets:

01 -
  • The kale gets tender and silky after massaging, so it never feels like chewing through a hedge.
  • Roasted vegetables add sweetness and depth that make this feel like a complete meal, not a side thought.
  • The tahini dressing is creamy enough to feel indulgent but light enough to let everything else shine.
  • You can prep the components ahead and assemble bowls all week without getting bored.
02 -
  • Do not skip the massaging step, it is the difference between tough, bitter greens and tender, sweet ones that actually taste good.
  • If your tahini dressing seizes up or looks grainy, add water slowly and whisk vigorously until it smooths out again.
  • Roast the vegetables in a single layer without crowding, otherwise they will steam instead of caramelize.
03 -
  • Taste the dressing before you add it to the salad, tahini brands vary in intensity, so adjust lemon, salt, or sweetness to your preference.
  • If you want the vegetables extra caramelized, turn on the broiler for the last 2 minutes of roasting and watch them closely.
  • Use a salad spinner to dry the kale after washing, any lingering water will dilute the dressing and make everything soggy.
Back