How To Make Kale Salad Bowls
Enjoy a flavorful serving of these refreshing salad bowls for lunch today! It’s loaded with kale, sweet potatoes, and chickpeas in a creamy tahini dressing.
Roasted Sweet Potatoes and Chickpeas:
Preheat the oven to 425 degrees F.
Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, add the sweet potatoes and chickpeas, then drizzle them with oil.
Sprinkle evenly with the garlic powder, cumin, smoked paprika and cayenne, then toss until evenly combined.
Pour the sweet potato mixture out onto the prepared baking sheet in an even layer.
Season evenly with a few pinches of salt and pepper.
Bake for 30 minutes, or until the sweet potatoes are cooked through and soft.
Transfer the pan to a cooling rack. Set aside.
Add the kale to a serving bowl, or portion it evenly between food storage containers. Add in the cooked farro.
Top evenly with the roasted sweet potato, chickpeas, avocado, red onion, dried cranberries, and pepitas.
Drizzle the tahini dressing evenly over the salad.
Serve, and enjoy!
- Check out our Tahini Dressing Recipe to go with these delicious kale salad bowls!
- Store the salad in sealed containers for up to 4 days.
- Calories: 1346.07kcal
- Fat: 60.05g
- Saturated Fat: 8.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 25.50g
- Polyunsaturated Fat: 21.83g
- Carbohydrates: 169.98g
- Fiber: 35.01g
- Sugar: 27.77g
- Protein: 49.98g
- Sodium: 944.49mg
- Calcium: 382.71mg
- Potassium: 1938.58mg
- Iron: 15.77mg
- Vitamin A: 476.93µg
- Vitamin C: 11.71mg
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