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.