Kale Salad With Roasted Garlic Tahini Dressing Recipe
Recipe By The Curious Chickpea
This delicious kale salad, tossed with roasted sweet potatoes, kidney beans, and a roasted garlic tahini dressing makes a hearty meal or nutritious side
Ingredients For Kale Salad With Roasted Garlic Tahini Dressing Recipe
1 Small head garlic, tops trimmed
1 teaspoon Extra virgin olive oil
1 Large sweet potato, peeled and cubed
2 teaspoon Extra virgin olive oil
1 teaspoon Ancho chili powder, substitute regular chili powder
0.5 teaspoon Salt
0.33000000000000007 cup Tahini
1 Small head roasted garlic
2 tablespoon Extra virgin olive oil
1 tablespoon Miso, any kind
1 tablespoon Capers
1 tablespoon Caper brine
0.25 cup Water, added to thin
2 bunch Flat leafed kale, thoroughly washed, tough ribs removed and chopped to bite sized pieces
1 teaspoon Olive oil
0.25 teaspoon Salt, more to taste
Freshly ground black pepper
15 ounce kidney beans, drained and rinsed
1 Carrot, cut into thin medallions
Vegan queso fresco, optional
Nutrition value
531
calories per serving
13 g Fat26 g Protein74 g Carbs26 g FiberOther
Current Totals
13 g Fat
26 g Protein
74 g Carbs
26 g Fiber
MacroNutrients
Carbs
74 g
Protein
26 g
Fiber
26 g
Fats
Fat
13 g
Vitamins & Minerals
Calcium
355 mg
Iron
8 mg
Vitamin A
3164 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
542 mcg
Vitamin B12
0 mcg
Vitamin C
158 mg
Vitamin E
4 mg
Copper
2 mcg
Magnesium
242 mg
Manganese
1 mg
Phosphorus
552 mg
Selenium
20 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment