Kale Salad Bowl with Tahini

A vibrant, nourishing salad featuring tender massaged kale, roasted vegetables, and crunchy nuts and seeds, all drizzled with a creamy tahini dressing. This bowl is a celebration of textures and flavors, combining the earthiness of kale with the sweetness of roasted potatoes and the zing of lemon-tahini.

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The secret to a great kale salad lies in the technique. By massaging the leaves, you transform the fibrous greens into a tender base that perfectly carries the richness of the tahini dressing and the warmth of the roasted vegetables.

Ingredients

• 1 large bunch kale (about 200 g), stems removed, leaves torn
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 small red onion, sliced
• 1 tablespoon olive oil (for roasting)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup roasted almonds, roughly chopped
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup or honey
• 1 clove garlic, minced
• 3–4 tablespoons water, to desired consistency
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste

Instructions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet. Roast for 20–25 minutes, turning once, until tender and golden.

Step 3

Meanwhile, place kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2–3 minutes until leaves are softened and bright green.

Step 4

In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing is smooth and pourable.

Step 5

Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.

Step 6

Drizzle with tahini dressing and toss to combine. Serve immediately.

Zusatztipps für die Zubereitung

Add fresh herbs like parsley or cilantro for extra freshness. Always check labels for allergen information, as seeds and nuts may contain traces of other allergens depending on their packaging.

Varianten und Anpassungen

Substitute sweet potato with butternut squash or carrots if desired. For extra protein, add chickpeas or grilled tofu to make the dish even more substantial.

Serviervorschläge

This hearty salad pairs exceptionally well with a crisp Sauvignon Blanc or a light-bodied red wine.

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This Kale Salad Bowl is a perfect example of how simple, healthy ingredients can be transformed into a gourmet main dish. Enjoy the harmony of roasted vegetables and creamy tahini in every bite.

Recipe FAQs

→ Why massage the kale leaves?

Massaging kale with olive oil and salt breaks down tough cell walls, transforming bitter, fibrous leaves into tender, silky greens. This simple 2-3 minute technique makes the kale enjoyable to eat raw and helps the dressing coat each leaf perfectly.

→ Can I prepare this bowl ahead?

Yes! Roast vegetables up to 3 days ahead and store refrigerated. The tahini dressing keeps well for a week in the refrigerator. Massage the kale fresh before serving—it wilts if dressed too far in advance. Assemble everything just before enjoying for best texture.

→ What proteins work well in this bowl?

Chickpeas, grilled tofu, roasted chicken, or hard-boiled eggs make excellent additions. For plant-based protein, try crispy roasted chickpeas or marinated baked tofu. Feta cheese or grilled shrimp also complement the tahini dressing beautifully.

→ How do I adjust the tahini dressing consistency?

Add warm water one tablespoon at a time while whisking vigorously. The dressing will thicken initially, then loosen into a creamy pourable texture. Start with 3 tablespoons water and add more as needed. If it becomes too thin, whisk in another teaspoon of tahini.

→ Can I substitute the tahini?

Cashew butter or almond butter work well for a nutty alternative. For a sesame-free option, try Greek yogurt for creaminess or avocado for richness. Each substitute will slightly alter the flavor profile while maintaining the luscious texture.

→ What other vegetables can I roast?

Butternut squash, carrots, Brussels sprouts, cauliflower, or eggplant all roast beautifully. Choose vegetables that cook at similar rates—root vegetables may need a 5-10 minute head start. Season simply with olive oil and salt to let natural flavors shine.