Sweet Potato & Kale Crunch Bowl

Name: Sweet Potato & Kale Crunch Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¼ cup (60 g) tahini; 2 tablespoons (30 ml) balsamic vinegar; 1 teaspoon pure maple syrup; 1 clove garlic, minced; ½ teaspoon grated fresh ginger; 2 to 3 tablespoons (30 to 45 ml) water, as needed; 2 large sweet potatoes, peeled and diced; 2 tablespoons (30 ml) extra-virgin olive oil; 1 teaspoon smoked paprika; ½ teaspoon ground turmeric; Salt and pepper, to taste; Salt and pepper, to taste; 6 to 8 cups (400 to 535 g) chopped stemmed kale; 1 medium cucumber, cubed; 1 medium apple (Granny Smith or Fuji), diced; 1 medium apple (Granny Smith or Fuji), diced; 1 medium apple (Granny Smith or Fuji), diced; ½ small red onion, diced; ¼ cup (40 g) toasted pepitas; ¼ cup (30 g) dried cranberries (optional)

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

With roasted sweet potatoes, crisp apple, and massaged kale drizzled in a creamy balsamic tahini dressing, this bowl is packed with antioxidant and anti-inflammatory ingredients that strike the perfect balance of savory, sweet, and tangy flavors.

Ingredients

For the Balsamic Tahini Dressing

¼ cup (60 g) tahini
2 tablespoons (30<

Gluten-free
Vegan

Method

Make the Dressing

In a small bowl, combine the tahini, vinegar, maple syrup, garlic, ginger, and olive oil. Whisk until well mixed, then gradually add the water, 1 tablespoon (15 ml) at a time, until you reach your desired consistency. Season with salt and pepper to taste. For a smoother texture, blend the dressing in a blender or food processor.