Kale Salad Bowl with Tahini (Printable)

Tender massaged kale meets roasted vegetables and crunchy seeds, finished with a velvety tahini drizzle for a satisfying wholesome bowl.

# What You Need:

→ Salad Base

01 - 1 large bunch kale (about 7 oz), stems removed, leaves torn
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt

→ Roasted Vegetables

04 - 1 medium sweet potato, peeled and cubed
05 - 1 red bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 small red onion, sliced
08 - 1 tablespoon olive oil for roasting
09 - 1/2 cup cherry tomatoes, halved

→ Nuts and Seeds

10 - 1/4 cup roasted almonds, roughly chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds

→ Tahini Dressing

13 - 1/4 cup tahini
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 clove garlic, minced
17 - 3 to 4 tablespoons water
18 - 1/2 teaspoon salt
19 - Freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Toss sweet potato, red bell pepper, zucchini, and red onion with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and golden brown.
03 - Place kale in a large salad bowl. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt. Massage with your hands for 2 to 3 minutes until leaves are softened and bright green.
04 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Add water gradually until the dressing is smooth and pourable.
05 - Add roasted vegetables, cherry tomatoes, almonds, pumpkin seeds, and sunflower seeds to the massaged kale.
06 - Drizzle with tahini dressing and toss gently to combine. Serve immediately.

# Expert Advice:

01 -
  • It's colorful enough to feel celebratory but simple enough for a weeknight without any fuss.
  • One bowl holds everything you need—proteins, healthy fats, and vegetables that actually taste like themselves.
  • The massaged kale stays tender even if you make it ahead, so meal prep becomes your friend instead of a chore.
02 -
  • Don't skip the kale massage—that's the entire foundation of whether this tastes fresh or feels like eating a salad out of obligation.
  • Add your dressing right before eating unless you're meal prepping, because wet kale loses its pleasant texture after a few hours.
  • Roast your vegetables cut into similar sizes so they finish cooking at the same time instead of some pieces turning brown while others stay raw.
03 -
  • Make your tahini dressing ahead and store it in a jar in the refrigerator—it lasts almost a week and tastes even better once the flavors have time to meld.
  • If your tahini dressing seizes up or gets too thick, don't panic, just whisk in water one tablespoon at a time until it becomes smooth and pourable again.
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