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Fresh Vegan Loaded Sweet Potato Salad Recipe with Creamy Tahini Dressing

fresh vegan loaded sweet potato salad - featured image
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A vibrant and satisfying vegan salad featuring roasted sweet potatoes, kale, cherry tomatoes, and toasted walnuts, all tossed in a creamy tahini dressing. Perfect for easy healthy meals and meal prep.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 1 tablespoon olive oil
  • Pinch of salt
  • 3 cups kale, roughly chopped (stems removed)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/2 cup toasted walnuts
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 3–4 tablespoons water
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut 2 medium sweet potatoes into roughly 1-inch cubes. Toss them in a bowl with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet.
  3. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until tender and golden brown on the edges.
  4. While the potatoes roast, chop 3 cups of kale (remove tough stems), halve 1 cup cherry tomatoes, thinly slice 1/4 cup red onion, and roughly chop 2 tablespoons parsley. Set aside in a large salad bowl.
  5. Toast 1/2 cup walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and slightly browned. Remove from heat and let cool.
  6. In a small bowl, combine 1/4 cup tahini, 3 tablespoons fresh lemon juice, 1 tablespoon maple syrup, and 1 minced garlic clove. Whisk while slowly adding 3-4 tablespoons water until smooth and pourable. Season with salt and pepper to taste.
  7. Add the roasted sweet potatoes to the bowl with the kale, tomatoes, onions, and parsley. Drizzle the tahini dressing over the top, then toss gently to coat everything evenly.
  8. Sprinkle toasted walnuts over the salad just before serving.

Notes

Do not overcrowd the baking sheet to ensure sweet potatoes roast properly. Massage kale with salt and olive oil for a softer texture if desired. Keep dressing separate until serving to avoid soggy kale. Toast walnuts carefully to avoid burning. Dressing can be made ahead and whisked again before serving.

Nutrition

Keywords: vegan salad, sweet potato salad, tahini dressing, healthy meals, plant-based, gluten-free, meal prep

Find it online: https://dahliadishes.com/fresh-vegan-loaded-sweet-potato-salad-recipe-with-creamy-tahini-dressing-for-easy-healthy-meals/