Roasted Sweet Potato with Kale Mint Slaw and Lemon Tahini Dressing

Roasted Sweet Potato with Kale Slaw and Lemon Tahini Dressing

OK, so its time to discuss a very sensitive question… Have you made friends with kale yet?


Don’t squirm. Its cool — it took me a long time. I almost gave up – for realzzz. I found it so bitter, and painful to chew. I felt like I was gnawing on a oak leaf or something… so. nasty. But I was determined to figure it out and found that once I learned a few tricks, it was the most crave-able green out there (not to mention inexpensive and long lasting in the fridge!).

Cooking kale is one solution that helps to break it down and make it yummy, the other trick is to massage it. Yup. Massage it. Sounds crazy, but it really is the ticket to getting that phytonutrient leafy green to go down easy.

First I suggest you NOT buy the pre chopped bags of kale. Why? Because they are chopped up with the spine still attached to the leaves. Spines are really tough and will just get in your way of making a delicious dish. Buy a bunch of kale, any kind is fine (although you will eventually have preferences for which type you love the most). Remove the spines either by simply tearing the leaves off or using a knife to cut down the main stem.

Once the stems are removed chop up the kale to the desired bite size and toss into a bowl. You can use a bit of oil, or dressing, or nothing. Squeeze handfuls of kale and drop them back into the bowl over an over again until the kale begins to wilt just a bit and the color intensifies. Viola! Kale you can eat with a smile.

Of course, what else you do with it matters a bit as well;) Here is a super yummy and easy recipe that would make a great meal in itself.


The lemon tahini dressing makes enough for a few servings and I like to keep it on hand in the fridge to drizzle on lots of other things. You can never have too much lemon tahini anything. IMO.

lemon juice


lemon tahini dressing

roasted sweet potato with kale slaw and lemon tahini dressing

Enjoy! If you make this dish or have anything to say please leave a comment. I would love to hear from you!

Love, Liza

Roasted Sweet Potato with Kale Mint Slaw and Lemon Tahini Dressing

Roasted Sweet Potato with Kale Mint Slaw and Lemon Tahini Dressing


  • 2 medium sweet potatoes
  • Kale Slaw
  • 2 cups thinly chopped kale
  • 1/4 cup chopped mint
  • 2 teaspoons minced shallot
  • 1 olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons pumpkin seeds
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • Lemon Tahini Dressing
  • 1/2 cup raw cashews (soaked for 1 hour)
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon olive oil
  • salt to taste


  • Heat the oven to 375 F. Rub the sweet potatos lightly with olive oil and prick all over with a fork. Tightly wrap the sweet potato in tin foil so that the steam stays trapped inside the foil with the potato. Bake the potato for approximately 40 minutes.
  • For the Kale Slaw
  • Toss all of the ingredients in a bowl reserving the salt, pepper and pumpkin seeds. Massage the greens lemon juice and shallot together by grabbing big bunches and squeezing the mixture repeatedly until the kale begins to wilt a bit and the color brightens. Add salt and pepper. Save the pumpkin seeds to be used as a garnish or you can toss them in with the wilted greens now.
  • For the Lemon Tahini Dressing
  • Add all of the ingredients to a high speed blender and blend until creamy and smooth. If the dressing is too think you can just add a bit more water.
  • Assemble the plate
  • Cut open the sweet potatoes and fill them each with a heaping pile of greens. Drizzle as much of the lemon tahini dressing as you like and garnish with pumpkin seeds if they are not already in your slaw. This dish makes a hearty lunch of dinner, or can be served as a side with a nice protein of your choice. Enjoy!
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