Ingredients:

  • 3 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 5 oz baby kale or baby spinach
  • 1 can (15 oz) chickpeas or black beans, drained and rinsed
  • ½ cup red onion, thinly sliced
  • ½ cup feta cheese, crumbled
  • ¼ cup toasted pumpkin seeds (pepitas)
  • ¼ cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water
  • ¼ tsp salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, salt, and pepper until evenly coated.
  3. Spread the sweet potato cubes in a single layer on the baking sheet, ensuring they are not touching.
  4. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are velvety.
  5. In a small bowl or jar, whisk together the tahini, lemon juice, maple syrup, minced garlic, and salt.
  6. Slowly whisk in warm water, one tablespoon at a time, until the dressing reaches a pourable, creamy consistency.
  7. In a large mixing bowl, combine the baby kale, sliced red onion, and drained chickpeas or black beans.
  8. Add the roasted sweet potatoes to the bowl while they are still slightly warm.
  9. Drizzle the tahini dressing over the salad and toss gently to coat.
  10. Fold in the crumbled feta and top with toasted pumpkin seeds.