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Roasted Sweet Potato & Kale Salad with TEMPTY

Working time: 30 min

Time in total: 40 min

Serving size: 2 portions

Energy: 800 kcal Fat: 39,7 g

Carbohydrates: 90,1 g Protein: 24,5 g

Fibers: 17,6 g Salt: 2,1 g


2 pieces of TEMPTY (200g), cut into bite-size pieces

1 large sweet potato, cut into bite-size pieces

100g quinoa

2 large handfuls of curly kale, destalked and roughly chopped

1 ripe avocado, sliced

olive oil

juice from 1 lemon




2 tbsp tahini

juice from 1/2 lemon

1 tsp dijon mustard

1 tsp maple syrup or honey

2 tbsp boiling water




chopped nuts


1. Preheat oven to 210C.

2. Place cut sweet potato and TEMPTY onto a baking tray. Cover with olive oil, salt, and pepper. Roast until tender for about 15-20 min, depending on the oven, giving them a flip halfway through.

3. Place kale in a bowl, cover with a drizzle of olive oil and lemon juice and sprinkle with salt and pepper. Using clean hands, massage for about a minute until the kale slightly softens and reduces.

4. For the tahini dressing, mix ingredients for a dressing in a small bowl.

5. Serve TEMPTY, roasted sweet potato, cooked quinoa, kale, and sliced avocado in a bowl, and top with prepared dressing. Enjoy!

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