9 ingredients · 25 minutes · 4 servings
Directions
1. Preheat the oven to 425oF (220oC) and line a baking sheet with parchment paper.
2. Arrange the diced sweet potato onto the baking sheet in an even layer and bake for 20 to 25 minutes, tossing halfway.
3. In a bowl, whisk together the tahini, apple cider vinegar, water, maple syrup, and salt. Set aside.
4. Divide the kale, chickpeas, sauerkraut and sweet potato into bowls. Drizzle the tahini dressing overtop and enjoy!
Notes Leftovers
Store dressing separately and refrigerate in an airtight container for up to four to five days.
More Flavor
Add minced garlic and/or grated ginger to the dressing.
Additional Toppings
Microgreens, toasted sesame seeds, hemp seeds, leftover vegetables, brown rice, or quinoa.
Ingredients
2 Sweet Potato (medium, diced) 1/4 cup Tahini 1 1/2 tbsps Apple Cider Vinegar 2 tbsps Water
1 tsp Maple Syrup 1/8 tsp Sea Salt 4 cups Kale Leaves (tough stems removed, torn) 2 cups Chickpeas (cooked) 3/4 cup Sauerkraut