Sweet Potato, Avocado, and Kale Salad with Creamy Sweet Dressing

This vegan and gluten-free salad combines the earthy sweetness of sweet potatoes with creamy avocado, nutrient-packed kale, and a tangy-sweet dressing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 avocado, diced
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Preheat the oven to 400F 200C

Place the sweet potato cubes on a baking sheet lined with parchment paper

Drizzle with olive oil and season with salt and pepper

Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned

In a large bowl, combine the kale, avocado, sunflower seeds, and dried cranberries

In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, olive oil, salt, and pepper to make the dressing

Add the roasted sweet potatoes to the salad bowl, drizzle with the dressing, and toss to combine

Serve immediately, or refrigerate for up to 1 day