Harissa Sweet Potato Kale Salad (Printable Version)
Spiced sweet potatoes, hearty kale, and lentils tossed with vegan honey mustard for a bold, nourishing bowl.
# Ingredients:
→ Sweet Potatoes
01 -
2 medium sweet potatoes, peeled and cubed
02 -
2 tablespoons olive oil
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
0.5 teaspoon smoked paprika
06 -
0.25 teaspoon ground black pepper
07 -
0.25 teaspoon salt
08 -
1–3 teaspoons harissa paste
→ Vegan Honey Mustard Dressing
09 -
120 millilitres olive oil
10 -
4 tablespoons Dijon mustard
11 -
4 tablespoons apple cider vinegar
12 -
2 tablespoons agave syrup or maple syrup
13 -
2 small cloves garlic, finely minced
14 -
0.5 teaspoon ground black pepper
15 -
Salt, to taste
→ Salad
16 -
1 head kale, stems removed and chopped
17 -
625 millilitres cooked lentils, chilled
18 -
0.25 red onion, finely chopped
19 -
0.25 cup grated vegan parmesan cheese
20 -
0.5 bunch flat leaf parsley, minced
# Steps:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper. Combine sweet potato cubes with olive oil, garlic powder, onion powder, smoked paprika, pepper, salt, and harissa paste in a bowl; toss to coat. Arrange evenly on prepared baking sheet and roast for 20 minutes, flipping halfway through. Remove from oven and let cool slightly.
02 -
While the sweet potatoes roast, whisk together olive oil, Dijon mustard, apple cider vinegar, agave or maple syrup, minced garlic, pepper, and salt in a bowl until fully emulsified. Taste and adjust seasoning if necessary.
03 -
In a large bowl, combine chopped kale, chilled cooked lentils, red onion, grated vegan parmesan, and parsley. Pour in three-quarters of the dressing and toss to evenly coat all ingredients.
04 -
Arrange roasted sweet potatoes on top of the dressed salad mixture. Serve chilled or at room temperature, accompanied by remaining dressing on the side.
# Notes:
01 -
Reduce harissa paste if you prefer a milder heat level.
02 -
Pre-cooked lentils are convenient; if making from scratch, cool completely before use.
03 -
Extra dressing can be refrigerated up to 5 days.