Sweet Potato Kale Salad

I'm not sure why I'm calling this salad by only two of the ingredients because every one of them adds something amazing. I sat down, took one bite, and just sighed with happiness because it was everything I hoped it would be. I ate the entire thing and then proceeded to switch it out with another meal on our weekly meal plan so I can eat it again as soon as possible!

SWEET POTATO KALE SALAD with LEMON TAHINI DRESSING

Serves 2

1 bunch of kale

3/4 cup of chickpeas 

1/2 of a sweet potato

1/2 cup dried cranberries

1/2 of a red onion, diced

1 avocado, diced

1/2 cup tahini

Juice from 1 lemon

1-2 tbs warm water

Salt and pepper

Sprigs of cilantro and parsley

Steam or roast your sweet potato ahead of time so it will be room temperature when you're ready to serve. The easiest way is to cube the sweet potato before cooking, and salt lightly when it is ready. Set aside to cool. 

Next blanch the kale. Remove the stalks and tear the leaves into bite-sized pieces, then pour almost-boiling water over the leaves. Immediately afterwards dunk the kale in ice water to halt the cooking process, which will preserve more of the nutrients and leave some of the crispness. 

Rinse chickpeas thoroughly, and dice the purple onion and avocado. Add those ingredients plus the cooled sweet potatoes and the dried cranberries to the top of your kale salad. 

For the salad dressing, combine tahini and lemon juice and whisk until well blended. It will become very thick so add warm water a teaspoon or so at a time until you reach the consistency you want. Then salt and pepper to taste. Chop the parsley and cilantro and add them to your dressing. And that's it!

Once you add the dressing and give it a stir, it's all ready to enjoy. It's okay to get your hopes up because it's one of the best things I've ever tasted!