I’ve already shared the recipe for my Life Long Salad and Dressing, but I’ve got a whole arsenal of tasty green bowls that can be mixed with the same vinaigrette. For this installment of Kat’s Kitchen, we’re looking to a year-round recipe featuring antioxidant-packed kale and sweet potatoes. And if the last salad dressing wasn’t your thing- I'm giving you a garlicky, creamy alternative that’s deliciously dairy-free.
Kale: A superfood high in antioxidants like Vitamin C and E. It also provides plant-based Calcium and Vitamin K, and is good for bone health. It also has fiber for a balanced gut.
Sweet Potato: Eating the skin of a sweet potato has incredible gut repairing benefits due to its soluble fiber content. This orange root vegetable also contains another boost of antioxidants, as well as beta-carotene for healthy eyes and a strong immune system. They are an excellent source of vitamins A and C as well as B6 and potassium. This is essential for our bodies to make collagen imperative for keeping skin looking and feeling healthy.
Tahini: High in linoleic acid, amino acids and B vitamins, sesame seeds can decrease fatty buildup in arteries and improve healthy absorption in the gut. Amino acids and B vitamins help skin cell rejuvenation, making them two super ingredients in skincare.
Garlic: In addition to its antioxidant benefits, there is evidence that garlic can lower blood glucose levels. Raw garlic, like in this dressing, is also great for gut health and digestion.
Full measurements and prep instructions:
Tahini Garlic Dressing:
-¼ cup tahini
-¼ cup garlic, minced
-2 tbsp extra virgin olive oil
-2 tbsp lemon juice
-1 tsp honey
-½ tsp Dijon mustard
-Salt and pepper to taste
Roasted Sweet Potato & Kale Salad:
-1 tbsp extra virgin olive oil
-1 large sweet potato, cut into cubes
-1 bunch of organic kale, chopped with stems removed
-½ cup dried cranberries
-1 avocado, chopped into cubes
-½ cup roasted chickpeas or pumpkin seeds
-Preheat oven to 375 degrees F
-Line baking shirt and add cubed sweet potatoes, drizzle with olive oil and sprinkle evening with salt and pepper
-Bake for 25-30 minutes, flipping halfway through
-In a bowl, whisk together dressing ingredients until creamy
-Add finely chopped kale to a large bowl and pour the dressing over
-Toss well until thoroughly coated, allow to sit for 15 minutes
-Add the roasted sweet potato cubes, cranberries, avocado and chickpeas or pumpkin seeds, and serve
Notes from Kat:
This dressing is high in protein, which combined with the high fiber sweet potatoes will keep you full and supercharge your skin. This makes it a great weekday lunch to fight off the late afternoon slump, or for whenever you feel your skin and gut need a little boost.
Tahini can seize up and thicken when mixed with other ingredients. If this happens, simply add a splash of water at a time to thin the dressing out until the desired consistency is reached.
In the winter, saute the kale before enjoying for a nourishing, warming green bowl that is as cozy as soup. In warmer months, be sure to allow the sweet potatoes to fully cool and have the kale sit in the fridge after dressing for a refreshing bite.
See you next time in the kitchen!