Harissa-Roasted Sweet Potato Power Salad with Parslied Tahini Dressing is the ultimate nutrient-packed meal. Vegan, gluten free, and perfect for make-ahead lunches or easy weeknight dinners. 
The Perfect Meal Prep Sweet Potato Recipe:
Not only does this Harissa-Roasted Sweet Potato Salad pack a serious nutrition punch, but it’s also make-ahead friendly. The kale is hearty enough to be dressed in advanced without going limp, soggy, and sad by the time lunch rolls around. So, not only are you getting a wildly flavorful and satisfying salad, but one that’s also:
- Packed with plant-based protein from quinoa and hemp seeds.
- FILLED with fiber from dark leafy greens and sweet potatoes.
- Brimming with heart-healthy fats from olive oil, tahini, and seeds.
You can choose to add additional protein from fish, chicken, or tofu, however I find it to be satisfying on its own.
How to Roast Sweet Potatoes:
Roasting sweet potatoes is one of the easiest ways to amplify their sweetness and reserve nutrients. They can either be roasted whole, cubed, or sliced into wedges, which is what I prefer. For this recipe, sweet potatoes are peeled (however you can choose to leave the peel on) and sliced into 2-inch wedges. At this size, the potatoes need to roast anywhere from 30 to 40 minutes, depending on how hot your oven runs. I’ve found the magic temperature to be 425°F, which produces a crispy exterior and creamy flesh. Just be sure to not overcrowd the pan, which will inhibit caramelization of the potatoes. Each wedge should make contact with the pan, which is where the magic happens!
Are Sweet Potatoes Good for You?
In short, sweet potatoes are supercharged with myriad nutrients, including beta-carotene, fiber, and potassium. These root vegetables get their jewel-tone hue from carotenoids, a group of antioxidants that play a role in vision, bone health, and immunity. Since these plant pigments live inside the cell walls of sweet potatoes, cooking actually helps release them. The release then enhances the bioavailability of the pigments, making them easier to absorb by the body.
The Best Tahini Dressing:
I’ve developed a LOT of tahini dressings, but this one may be my new favorite. It’s a nutrient-rich mix of fresh parsley, tahini, lemon juice, hemp seeds, garlic and olive oil. It’s bright and herbaceous with nutty undertones and a lovely grassy finish. The hemp seeds boost the omega-3 and protein content, and aid in creaminess. And since tahini is already adding a great source of heart-healthy fats and calcium, this dressing is a true nutrition powerhouse.
For all of my tahini recipes, I use Soom Foods brand of tahini. It’s rich, deeply savory, and made from 100% roasted and pressed Ethiopian White Humera sesame seeds. Soom Foods tahini also has a supremely smooth, unctuous texture (similar to that of a loose nut butter). If you’d like to try any Soom products, you can get 10% off your order on soomfoods.com by using the code ‘dishingouthealth’ at checkout!
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Sweet Potato Recipes to Try:
Smoky Lentil Stuffed Sweet Potatoes
Roasted Sweet Potatoes with Chile Glaze
Harissa-Roasted Sweet Potato Power Salad
Ingredients
- 3 medium sweet potatoes peeled and cut into 2-inch pieces
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 cup harissa paste medium or spicy
- 2 bunches lacinato kale stemmed and roughly chopped
- 1 cup cooked and cooled quinoa
- 1 ripe avocado sliced
- 1/4 cup toasted pumpkin seeds
- **Parslied Tahini Dressing**
- 1/2 cup fresh parsley leaves
- 1/3 extra-virgin olive oil
- 1/4 cup tahini such as Soom
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. hemp seeds
- 1 garlic clove
- 1/2 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425°F. Toss sweet potatoes with olive oil and salt and arrange on a rimmed baking sheet, avoiding overcrowding. Bake for 35 minutes, tossing once halfway through. Toss with harissa and bake for 5 more minutes. Let stand at room temperature to slightly cool.
- Prepare Parslied Tahini Dressing by combining all ingredients in a small blender (I use a Nutribullet). Blend until creamy, adding 3 to 4 Tbsp. warm water to reach desired consistency.
- Place kale in a large bowl and add half of dressing. Use your hands to massage dressing into kale leaves (this helps them soften and break down). Add sweet potatoes and quinoa; toss to combine. Garnish with avocado and pumpkin seeds and drizzle remaining dressing overtop.
What a fabulous salad!! The dressing is especially delicious. We eat it for days in a row. Thanks!
Very tasty dish and very filling. Will make again for sure.
I can’t believe a salad was this satisfying. One of my new favorites.
I’m so glad to hear, Kelly! Thanks for taking time to leave a review!