Harissa-Roasted Sweet Potato Power Salad
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.
Servings: 4
Equipment
- Blender
- Rimmed baking sheet
Ingredients
- 1 lb. sweet potatoes, scrubbed or peeled
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. kosher salt, divided
- 1/4 cup mild harissa (such as Mina brand)
- 1 bunch kale (lacinato or green curly), stemmed and chopped
- 1 cup cooked and cooled quinoa (from ~1/2 cup dry)
- 1 ripe avocado, sliced
- 1/4 cup toasted, salted pumpkin seeds
- Optional add-ins: shredded rotisserie chicken or chickpeas for more protein, crumbled feta cheese for extra richness, or additional roasted veggies.
Parslied Tahini Dressing
- 1/2 cup packed fresh parsley leaves
- 1/4 cup extra-virgin olive oil
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. hemp seeds
- 1 garlic clove
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425°F.Slice sweet potatoes crosswise into 1/2-inch thick rounds. Slice rounds into halves or quarters depending on size.Toss sweet potatoes with 2 Tbsp. olive oil and 1/2 tsp. salt and arrange on a large rimmed baking sheet. Bake for 30 to 35 minutes, tossing once halfway through, until crispy. Toss with harissa and bake for 5 more minutes.
- Prepare Parslied Tahini Dressing by combining all ingredients in a blender. Blend until creamy, adding 3 to 4 Tbsp. water to thin out to desired consistency.
- Place kale in a large bowl and drizzle with 1 Tbsp. olive oil and remaining 1/4 tsp. salt. Use your hands to massage oil and salt into kale to help soften the leaves. Add sweet potatoes, quinoa, and half of dressing; toss to combine.Garnish with avocado slices and pumpkin seeds, and drizzle remaining dressing overtop.
Notes
- Make-Ahead: Boil the quinoa up to 3 days ahead, and keep refrigerated in an airtight container. You can also blend the dressing 1 to 2 days ahead.
- Note: the garlic taste will get stronger the longer the dressing sits. If you prefer less intensity, wait to add the garlic until right before you dress the salad. Just give it a quick buzz in the food processor or blender, or add grated garlic to the already-blended dressing.
- Store: You can store the salad fully dressed in the refrigerator for up to 3 days.
- Enjoy leftovers cold, or remove from the fridge 1 hour before eating to take off the chill (my preference).
Nutrition
Serving: 2cups | Calories: 502kcal | Carbohydrates: 33g | Protein: 13g | Fat: 35g | Saturated Fat: 3g | Sodium: 700mg | Fiber: 11g | Sugar: 5g