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Harissa-Roasted Sweet Potato Power Salad

Harissa-Roasted Sweet Potato Power Salad for Vibrant Meals

Experience the vibrant flavors and nutrition of Harissa-Roasted Sweet Potato Power Salad, perfect for healthy meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Fusion
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Sweet Potatoes scrub or peel for ease of preparation
  • 2 tablespoons Extra-Virgin Olive Oil or substitute with other cooking oils
  • 1 teaspoon Kosher Salt adjust based on dietary needs
  • 2 tablespoons Mild Harissa can swap with other chili pastes
  • 4 cups Kale or substitute with spinach or other leafy greens
  • 1 cup Cooked Quinoa or other grains like farro or couscous
  • 1 medium Ripe Avocado or omit if necessary
  • 1/4 cup Toasted Pumpkin Seeds sunflower seeds make an excellent alternative
For the Tahini Dressing
  • 1/4 cup Parsley Leaves or substitute with cilantro
  • 1/4 cup Tahini or almond butter for a unique twist
  • 2 tablespoons Fresh Lemon Juice lime juice works well as an alternative
  • 2 tablespoons Hemp Seeds or chia seeds can replace them
  • 1 clove Garlic Clove omit if you have a sensitivity to garlic

Equipment

  • Oven
  • Baking Sheet
  • blender
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat the oven to 425°F (220°C).
  2. Slice the sweet potatoes into 1/2-inch rounds and toss with olive oil and salt in a bowl.
  3. Spread sweet potatoes on a baking sheet and roast for about 30–35 minutes, flipping halfway.
  4. Add harissa to the roasted sweet potatoes and return to oven for an additional 5 minutes.
  5. Blend tahini dressing ingredients in a blender until smooth, adjusting consistency with water.
  6. Massage kale in a bowl with olive oil and salt for 2-3 minutes until tender.
  7. Combine roasted sweet potatoes, kale, and quinoa in a bowl, drizzling half of the tahini dressing.
  8. Garnish with avocado slices and pumpkin seeds, then drizzle with remaining tahini dressing.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 380mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 20000IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

Refrigerate for up to 3 days; dressing lasts for 1 week. Serve cold or at room temperature.

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