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Sweet Potato & Kale Salad


  • 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

  • Salt

  • Pepper


  • 2 tbsp tahini

  • Juice from 1/2 lemon

  • 1 tsp Dijon mustard

  • 1 tsp maple syrup or honey

  • 2 tbsp boiling water


  • Pomegranate seeds

  • 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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