Roasted Sweet Potato With Tahini Kale Slaw
- Tahini Kale slaw
- 1 bunch Kale, stemmed and chopped, I used Lactinato, but curly is fine too. Rinse and stem kale, chop, and place in a bowl, crush the leaves until they turn bright green and shrink in size.
- 1/4 cup Tahini paste
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 clove garlic, smashed
- 1/4 cup nutritional yeast
- 2 tablespoons Bragg's liquid aminos
- Roasted sweet potatoes
- 1 large sweet potato, peeled, medium dice.
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 shallot, sliced thin
- salt and pepper to taste
- 1/4 cup roasted sunflower seeds
- 1 teaspoon black sesame seeds, for garnish (optional)
- Pre-heat oven to 425, toss potato with oil, curry, shallot, and a s&p. Place seasoned potato chunks on a sheet pan and roast 25 minutes or until tender and golden.
- In a blender place all slaw ingredients, except kale, blend until creamy and smooth. Pour Tahini mixture over kale, top with sweet potatoes, and sunflower seeds.
slaw, stem kale, tahini paste, apple cider vinegar, water, clove garlic, nutritional yeast, braggs liquid, sweet potatoes, sweet potato, olive oil, curry powder, shallot, salt, sunflower seeds, black sesame seeds
Taken from food52.com/recipes/25969-roasted-sweet-potato-with-tahini-kale-slaw (may not work)