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Tantalizing Roast Sweet Potato and Kale Salad With Sesame Lemon Dressing

Tantalizing Roast Sweet Potato and Kale Salad With Sesame Lemon Dressing

Plant based delicious and nutritious kale and roast sweet potato salad. This is a full meal in itself.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course, Salad
Cuisine Eclectic Indo Mediterranean, Fusion, Gluten Free
Servings 2 people


  • Oven


  • 1 large Orange Sweet Potato
  • 4 cups Kale
  • 2 cups Green Beans
  • 1/2 cup Cashew Nuts
  • 1 tbsp Smoked Paprika I used Sprig
  • 1/2 cup Sesame Seeds
  • 4 whole Lemons
  • 3 pods Garlic
  • 4 tbsp Exra Virgin Olive Oil


  • Slice the sweet potatoes into half a centimeter rounds and place them on an oven tray with two tablespoons olive oil. Sprinkle the smoked paprika and some salt. Bake at 200 degrees for thirty minutes.
  • In the meantime, cut the green beans into one inch long pieces and cook them in boiling water for about ten minutes. They should retain their green colour and crunch. Remove and run them in cold water to stop them cooking.
  • Clean the kale in ample running water and dry. Shred the kale fine and set aside.
  • Roast the sesame seeds on a very low flame with the pods of garlic until light brown. Blend it with the juice of four lemons, salt and two tablespoons olive oil. Add water until it is the consistency of a thick syrup.
  • Toast the cashewnuts on very low heat in a pan until they are evenly light brown and crunchy.
  • When the sweet potato is ready after 30 minutes, prep the salad in two individual salad bowls. Gently combine the shredded kale, cooked green beans, roast sweet potatoes and toasted cashew. Pour half the dressing in each bowl and mix with your hands. Add some freshly cracked pepper and some olive oil if you wish. Eat it fresh!
Keyword Anti-inflammatory, Cashew, Folate, Kale, Sesame, Sweet Potato