Kale Salad Bowl with Tahini (Printable Version)

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

# What You Need:

→ 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

# How To Make:

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.
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 is smooth and pourable.
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.

# Expert Tips:

01 -
  • The massaged kale becomes silky and sweet without cooking, which feels like a small kitchen miracle the first time you nail it.
  • Those roasted vegetables get caramelized edges while the tahini dressing ties everything together like the salad actually meant to exist.
02 -
  • Don't skip the massage step with kale—it's the difference between a salad that tastes like raw vegetables and one that actually feels composed and intentional.
  • Make your dressing first and taste it on a single kale leaf before dressing the whole bowl, because tahini's earthiness hits differently depending on the brand you buy.
03 -
  • Make extra tahini dressing and keep it in a jar in your fridge—it becomes a go-to for grain bowls, roasted vegetables, and anything that needs richness without heaviness.
  • Roast your vegetables the night before if you need to save time, then just massage the kale and dress it when you're ready to eat.
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