Roasted Veggie Summer Salad

Ingredients

• 1 ½ cups sweet potato(300 g), diced
• ½ teaspoon garlic powder
• 2 teaspoons paprika
• Salt, to taste
• Pepper, to taste
• Olive oil, to taste
• ½ cup pumpkin seeds(65 g)
• 2 teaspoons chili powder
• 2 tablespoons maple syrup, divided
• ½ cup tahini(110 g)
• 1 ½ tablespoons lemon juice
• 3 tablespoons water
• 1 bunch kale, stemmed and torn into large pieces
• 3 cups quinoa(510 g)
• ½ cup red onion(75 g), diced

Preparation

1. Preheat the oven to 375°F (190°C).
2. Add the sweet potatoes to a baking sheet. Sprinkle with the garlic powder, paprika, salt, and pepper, and drizzle with olive oil. Toss until the sweet potato is well-coated in the spices, then spread out evenly. Bake for 15 minutes, or until tender.
3. In a small bowl, add the pumpkin seeds, chili powder, 1 tablespoon maple syrup, and salt, and mix until well-combined. Spread the pumpkin seeds out on a baking sheet so they’re not touching each other.
4. Add to the oven with the sweet potato and bake for 10 minutes, stirring halfway through, until toasted.
5. In a liquid measuring cup, combine the tahini, remaining tablespoon of maple syrup, lemon juice, salt, and pepper. Mix well, then add 1 tablespoon of water at a time until desired consistency is reached.
6. In a large bowl, drizzle the kale with olive oil. Massage with your hands until the kale is tender and has reduced in volume by about a third.
7. Add the quinoa, roasted sweet potatoes, red onion, and pumpkin seeds. Drizzle with tahini dressing and toss well.
8. Serve with more dressing if desired.