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.