Roasted Sweet Potato And Chickpea Kale Salad With A Tangy Tahini Dressing
If you’re like me, you want meals that are nourishing, delicious, and easy to pull together, especially on those busy weekdays when everyone is hungry all at once. That’s why I love this kale salad with roasted sweet potato, chickpeas, quinoa, and a tangy tahini dressing. It’s hearty enough to keep you full, but still light and fresh.
And here’s the best part: if you meal prep the components ahead of time, you can have this bowl ready in just a couple of minutes. It saves you time and helps you build consistency with healthy eating.
Why You’ll Love This Salad
Perfect for Meal Prep – Roast a big batch of sweet potatoes and chickpeas, cook some quinoa, and you’ve got easy and delicious grab-and-go lunches all week long.
Nutrient-Dense & Filling – This salad is packed with plant-based protein, fiber, and healthy fats to keep your energy steady and your body glowing from the inside out.
Delicious & Satisfying – The creamy, tangy tahini dressing ties everything together, while pumpkin seeds add the perfect crunch.
Family Friendly – My kids love the tangy tahini dressing. I will typically drizzle it over the roasted sweet potato and chickpea and serve it as a side with their lunches.
What you need (makes 2-3 servings):
For the Salad
4-6 cups of kale, chopped
1 large sweet potato, cubed
1 15 oz can chickpeas, drained and rinsed
1 cup cooked quinoa
2–3 tbsp pumpkin seeds
1/2 tsp smoked paprika
A few generous pinches of salt
Fresh ground black pepper to taste
1/2 tsp garlic powder
1 1/2 tbsp cooking oil
A light drizzle of olive oil
1/3 cup pumpkin seeds
For the Dressing
¼ cup tahini
Juice of 1 lemon or 2 tbsp of lemon juice
11/2 tbsp dijon mustard
2-4 tbsp water (to thin)
1/4 tsp garlic powder
Pinch of sea salt
Fresh ground black pepper
Directions:
Roast the Veggies: Preheat your oven to 425°F. Toss sweet potato cubes and chickpeas with the cooking oil, salt, smoked paprika, garlic powder and pepper. Spread on a baking sheet and roast for 25–30 minutes.
2. Massage the Kale: Add chopped kale to a large bowl, drizzle with a drizzle of olive oil and a pinch of salt. Massage until the kale has softened and becomes darker in color.
3. Whisk the Dressing: In a small bowl, whisk together tahini, lemon juice, dijon mustard, garlic powder, black pepper and a splash of water until creamy. Gradually add in more water as needed to adjust the thickness.
4. Assemble the Salad: Toss the kale with quinoa, roasted sweet potatoes, and chickpeas. Drizzle generously with tahini dressing. Sprinkle with pumpkin seeds for crunch. Enjoy!
My Meal Prep Tip
On Sundays, I like to roast a tray of sweet potatoes and chickpeas, cook a pot of quinoa, and chop kale so it’s ready to go. That way, building this salad is as simple as throwing everything into a bowl. It’s a lifesaver on those busy mom days when I want to eat something that feels fresh, but don’t have the energy to cook from scratch.
The best part of this salad is that it will keep in the fridge with the dressing on it for days without getting soggy. Just store in a glass airtight container for up to 4 days.