A simple, healthy, and delicious winter salad topped with plant-protein and a sweetened tahini dressing! The perfect plant-based salad for when you're on-the-go or in need of something healthy and fulfilling!
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil. Add sliced sweet potatoes and toss with avocado oil, and spices: chili powder, sweet paprika, salt, and pepper. Cover with foil and bake for 25-30 minutes until tender and soft.
Remove Tuscan Leaves from the stems and split apart the leaves into smaller pieces. Add 1/2 lemon juice and massaged kale leaves with your hands.
Prepare other vegetables by chopping them to desired bite-sized pieces.
Add tahini, lemon juice, and maple syrup to a bowl and whisk to combine. Add 1 tbsp of water at a time, whisking until desired consistency.
Add massage kale leaves to a bowl, top with the roasted sweet potatoes, and desired vegetables: cherry tomatoes, cucumbers, radishes, avocado, red bell peppers, etc. Top with plant-protein: crunchy chickpeas, sesame seeds, and hemp hearts. Drizzle dressing on top and serve.
Best when fresh, but if you are meal-prepping, store dressing in a separate bowl.