Spicy Sweet Potato Wedge & Kale Salad with Asian Tahini Dressing
(Serves 6-8) ~ Vegan, Gluten-Free, Dairy-Free

I love this recipe because it can be a salad or appetizer/snack. It is also great for dinner, lunch or as a side! This healthy salad is incredibly delicious and filling. The sweet potatoes can stand alone with the dressing, honestly it was hard for me to resist sampling the sweet potatoes and dipping before building my salad. 🙂 You can always kick the heat up to your liking. Speaking of heat… check down below I’m sharing some pics from my husband’s hot sauce! He has some pretty flavorful sauces. Well try my salad, I’m still working on it three days later. I anticipate that you will really enjoy this recipe! Enjoy.

Ingredients:
2 ½ Lbs Sweet Potatoes, peeled/chopped
½ Tbsp Course Sea Salt
½ Tbsp Chili Powder
2 Tbsp Extra Virgin Olive Oil
4-5 Cups Kale, stems removed/chopped (about 7 stalks)
1 ½ Cup Red Cabbage, shredded
1/3 Cup Peanuts, optional

Directions:
-Heat oven to 450 degrees F. Cut sweet potatoes into wedges or cubes (I prefer wedges). Spread sweet potatoes evenly on two baking sheets and rub with olive oil, sea salt and chili powder. Bake for 30 minutes – toss about halfway through for even baking. Toss with dressing, kale, cabbage and top with peanuts. Enjoy!

Asian Tahini Dressing
¼ Cup Tahini
¼ Cup Tamari Soy Sauce
2 Tbsp Sesame Oil
¼ Cup Rice Vinegar
2 Tsp Fresh Grated Ginger
3 Garlic Cloves, minced
1 ½ Tbsp Brown Sugar
½ Tbsp Sriracha
-Whisk all ingredients to combine. Let stand for 10 minutes for flavors to combine.

Day 3 and still delicious!!!
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My hubby’s hot sauce! -Great flavor, I’m not a big heat person but this sauce is amazing. I wonder if he’ll share his recipe one day.

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