Roasted Sweet Potato and Kale Harvest Bowl

How to make it

1. 1

   Preheat your oven to 400 degrees F (200 degrees C).

2. 2

   Peel the sweet potatoes and cut them into 1 inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and a dash of pepper. Spread them on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly browned, flipping once halfway through.

3. 3

   While the sweet potatoes are roasting, prepare your kale. Wash it well, then tear the leaves into bite sized pieces, discarding any tough stems. Place the kale in a large bowl.

4. 4

   For the dressing, mince your garlic cloves. In a small bowl, whisk together the tahini, the juice from the large lemon, minced garlic, a tablespoon or two of water to thin it, and a pinch of salt and pepper. Add more water if needed to reach a pourable consistency.

5. 5

   Once the sweet potatoes are done, add them to the bowl with the kale. Pour the tahini dressing over everything and toss gently to combine. Serve warm and enjoy your comforting harvest bowl!