Tahini Kale Caesar with Fries (Printable Version)

Baked sweet potato fries served with creamy tahini-dressed kale Caesar and ripe avocado slices.

# Ingredients:

→ Sweet Potato Fries

01 - 2 large sweet potatoes, cut into fries, skin on
02 - 15 ml olive oil
03 - 1 teaspoon garlic powder
04 - 0.25 teaspoon cayenne pepper (optional)
05 - Salt, to taste
06 - Black pepper, to taste

→ Tahini Caesar Dressing

07 - 80 ml tahini
08 - Juice of 1-2 lemons
09 - 15 ml apple cider vinegar
10 - 15 ml olive oil
11 - 3 garlic cloves
12 - Salt, to taste
13 - Black pepper, to taste
14 - Water, as needed

→ Kale Caesar Salad

15 - 120 g kale, chopped
16 - 1 ripe avocado
17 - Fresh black pepper, to serve

# Steps:

01 - Preheat oven to 230°C. In a large bowl, combine sweet potato fries with olive oil, garlic powder, cayenne pepper, salt, and black pepper. Toss well to coat and arrange evenly on a baking sheet.
02 - Place baking sheet on centre rack and bake fries for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
03 - In a food processor or mixing bowl, blend tahini, lemon juice, apple cider vinegar, olive oil, garlic cloves, salt, and black pepper. Gradually add water to achieve a creamy, pourable consistency. Set aside.
04 - Add chopped kale to a large bowl and drizzle with tahini caesar dressing. Toss thoroughly to coat the leaves evenly.
05 - Divide dressed kale among plates. Top with sweet potato fries and slices of avocado. Finish with freshly ground black pepper before serving.

# Notes:

01 - Massage the kale briefly before dressing to soften the texture and enhance flavour.