White Bean Kale salad (Vegan)

(...with roasted sweet potatoes, edamame, and a lemon maple tahini dressing.)

Talk about a delightful and unique flavor combination! All the flavors in this salad meld perfectly together and it makes for a great meal on its own or side dish. 

Thank you to Minimalist Baker for this awesome recipe! I made a few adaptions/additions to her salad base.

Serves 2-3 for a meal or 4-6 for a smaller side dish.

Ingredients:

  • 1 large sweet potato (or 2 smaller ones)
  • Edamame
  • Olive oil spray
  • Salt/pepper

Beans:

  • 1 15-ounce can white or butter beans, rinsed and drained
  • 1/2 lemon, juiced (1 Tbsp)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • Optional: 1 Tbsp fresh parsley, chopped, plus more for topping

Salad:

  • 10 ounces kale, chopped, large stems removed (I just bought a big bag of already chopped kale and threw a bunch in a big bowl)
  • 1 lemon, juiced (2-3 Tbsp)
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • Pinch each sea salt + black pepper
  • 1 clove garlic, minced

Dressing:

  • 1/3 cup tahini
  • 1 clove garlic, minced
  • 1 1/2 lemons, juiced (about 4 Tbsp)
  • 2 Tbsp maple syrup
  • Pinch each sea salt + black pepper
  • Hot water to thin

Directions:

  1. For the roasted sweet potatoes, preheat the oven to 400°F. Chop up your giant sweet potato into small cubes. Transfer to a baking sheet and arrange them in a single layer. Spray with olive oil spray and sprinkle on salt and pepper. Toss to coat the potatoes. Place in the oven for 25-30 minutes or until soft. Halfway through baking, toss/flip them around a little bit.
  2. Meanwhile, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  3. Add the kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad. (Massaging the kale is key to a tastier kale salad).
  4. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  5. Lastly, add beans, roasted sweet potatoes, edamame, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing.

{Adapted from minimalistbaker.com}