Kale Salad Bowl with Tahini (Printable)

Tender massaged kale meets roasted vegetables and crunchy seeds, topped with creamy tahini for a satisfying plant-based bowl.

# What You'll Need:

→ Salad Base

01 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil for roasting
09 - 1/2 cup cherry tomatoes, halved

→ Nuts and Seeds

10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F.
02 - 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 in a single layer.
03 - Roast for 20 to 25 minutes, turning once halfway through cooking, until tender and golden brown.
04 - Place kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2 to 3 minutes until leaves are softened and bright green.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually while whisking until the dressing reaches smooth, pourable consistency.
06 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
07 - Drizzle with tahini dressing and toss gently to combine. Serve immediately.

# Expert Advice:

01 -
  • The massaged kale stays tender and sweet, nothing like that tough salad that fights back when you chew it.
  • Those roasted vegetables turn caramelized and golden, bringing real depth to something that could easily feel like rabbit food.
  • The tahini dressing is creamy without a drop of dairy, and it tastes decadent enough that you won't miss anything.
  • You can prep everything while the oven does the heavy lifting, meaning this comes together faster than takeout.
02 -
  • Massaging kale is not optional—it transforms it from tough and bitter to tender and almost sweet, and you'll feel it happen under your hands.
  • The tahini dressing thickens as it cools, so make it a bit looser than you think it should be when you're whisking.
03 -
  • If you have time, toss the warm roasted vegetables with a squeeze of lemon juice while they're still hot—they'll absorb more flavor and brighten significantly.
  • Toast your seeds and nuts in a dry pan for two minutes before adding them if you want maximum crunch and flavor; raw works too, but toasted feels more intentional.
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