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.