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95% would make again

Kale & Sweet Potato Salad

Tasty Team


for 4 servings

  • 1 ½ cups sweet potato (300 g), diced
  • ½ teaspoon garlic powder
  • 2 teaspoons paprika
  • salt, to taste
  • pepper, to taste
  • olive oil, to taste
  • ½ cup pumpkin seeds (65 g)
  • 2 teaspoons chili powder
  • 2 tablespoons maple syrup, divided
  • ½ cup tahini (110 g)
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons water
  • 1 bunch kale, stemmed and torn into large pieces
  • 3 cups quinoa (510 g)
  • ½ cup red onion (75 g), diced

Nutrition Info

    Calories 765
    Fat 29g
    Carbs 103g
    Fiber 12g
    Sugar 9g
    Protein 24g

Estimated values based on one serving size.


  1. Preheat the oven to 375°F (190°C).
  2. Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
  3. In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they’re not touching each other.
  4. Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
  5. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
  6. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
  7. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
  8. Serve with more dressing if desired.
  9. Enjoy!

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