"Not gonna lie, there’s probably a lot of weird things in this bowl, but to me it tasted amazing. 😂 At the end of the day, as long as it tastes good to you that’s all that matters. 🥬
.
This salad bowl includes kale massaged with a garlic tahini mix, diced kimchi, roasted sweet potato, fire roasted corn, and lentils cooked in veggie broth. Drizzled a little extra tahini over top and truly hit the spot. 👌🏽"
Sweet Potato Lentil Kale Salad
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This recipe is featured in our VEGAN Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
Plant bowls are undeniably healthy so no one will judge when we take more! This sweet potato and legume salad packs on the vegan protein for a super filling meal. By cooking the lentils in vegetable broth instead of water, you get extra flavor packed in!
So if we serve this for dinner, then you'll kale us maybe?
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4 pers
Recipe Card
ingredients
- 2 sweet potatoes, diced
- Oil, as needed
- 1 cup lentils
- 2 cups vegetable broth
- 8 leaves kale, roughly torn
- 1 lime, juiced
- 2 tablespoons tahini
- 1/2 teaspoon garlic powder
- Salt, as needed
- 1/2 cup diced vegan kimchi
- 2/3 cup corn, fire roasted
Method
Step 1
Preheat the oven to 425ºF. Spread the sweet potatoes on a lined baking sheet and toss with olive oil. Roast for 15-20 minutes, until crispy and lightly browned on the edges. Remove from oven and set aside.
Step 2
Bring vegetable broth to a simmer and add lentils. Cook lentils until tender, about 20 minutes.
Step 3
Toss kale, lime juice, tahini, garlic powder and salt in a large bowl. Massage until kale is tender.
Step 4
Top with kimichi, corn, sweet potatoes and lentils and drizzle with extra tahini if desired.