Kale Salad Bowl with Roasted Vegetables (Printable)

Tender massaged kale meets roasted vegetables and creamy tahini in this vibrant, protein-rich bowl.

# What You 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 Steps:

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. Roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown.
03 - 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.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing reaches smooth, pourable consistency.
05 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
06 - Drizzle with tahini dressing and toss gently to combine. Serve immediately.

# Expert Advice:

01 -
  • The massaged kale becomes silky and sweet without cooking, so you're eating raw greens that actually want to be eaten.
  • Roasted vegetables add deep, caramelized flavor that makes this feel indulgent despite being completely plant-based.
  • The tahini dressing is creamy and rich enough that you won't miss anything heavier, and it comes together in under five minutes.
02 -
  • Massage the kale long enough to change its texture completely—rushing this step leaves you with bitter, tough greens that no dressing can fix.
  • Don't dress the salad until you're ready to eat it, because even massaged kale will soften further as it sits, and you want that contrast between the salad and the creamy dressing.
03 -
  • Arrange your ingredients in bowls before roasting so assembly takes thirty seconds and everything comes together while you're still hungry.
  • The tahini dressing tastes better at room temperature than cold, so pull it from the fridge ten minutes before serving and give it a good stir.
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