Kale Salad Bowl with Tahini (Printable)

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

# 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 fresh lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water, as needed
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 400°F.
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.
03 - Roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown.
04 - 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.
05 - 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.
06 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
07 - Drizzle with tahini dressing and toss to combine. Serve immediately.

# Expert Advice:

01 -
  • The massaged kale trick turns what could be tough and bitter into something tender and almost sweet.
  • Roasting the vegetables brings out a caramelized sweetness that balances the earthy greens perfectly.
  • The tahini dressing is creamy enough to feel like a treat but light enough to let every ingredient shine.
  • It holds up well in the fridge, so leftovers actually taste better the next day once the flavors meld.
02 -
  • Do not overcrowd the baking sheet or the vegetables will steam instead of roast, losing that caramelized sweetness.
  • If the tahini dressing seizes up and gets thick, do not panic, just whisk in more water a little at a time and it will smooth out again.
  • Massage the kale for the full 2 to 3 minutes, it feels like a long time but the texture change is worth every second.
03 -
  • Taste the dressing before you add it to the salad, it is easier to adjust the seasoning in the bowl than after everything is mixed.
  • If your kale is especially tough or older, let it sit with the oil and salt for a few extra minutes, it will keep softening.
  • Roast extra vegetables and use them throughout the week in grain bowls, wraps, or scrambled eggs.
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