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–+ servings
Harissa-Roasted Sweet Potato Power Salad

Harissa-Roasted Sweet Potato Power Salad That Energizes You

Experience the vibrant flavors of Harissa-Roasted Sweet Potato Power Salad packed with nutrients and delicious ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Sweet Potatoes Can be left unpeeled
  • 2 tablespoons Extra-Virgin Olive Oil Substitute with avocado oil for a different taste
  • 1 teaspoon Kosher Salt Feel free to use sea salt as an alternative
  • 2 tablespoons Mild Harissa Adjust according to your preference
  • 4 cups Kale Consider Lacinato or curly kale for texture
  • 1 cup Cooked Quinoa Can be swapped with farro or brown rice
  • 1 medium Ripe Avocado Store-bought guacamole is a great alternative
  • 1/4 cup Pumpkin Seeds Sunflower seeds make for a suitable substitution
For the Dressing
  • 1/4 cup Parsley Fresh parsley infuses brightness
  • 1/4 cup Tahini Sunflower seed butter can serve as a nut-free alternative
  • 2 tablespoons Lemon Juice Fresh juice is best for flavor
  • 2 tablespoons Hemp Seeds Can be omitted if unavailable
  • 1 clove Garlic Add just before serving for best flavor

Equipment

  • oven
  • rimmed baking sheet
  • blender
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C). Gather your rimmed baking sheet and prepare to slice your sweet potatoes.
  2. Slice the sweet potatoes into 1/2-inch thick rounds and place them on the baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread in a single layer.
  3. Roast the sweet potatoes for 30–35 minutes, tossing halfway through for even browning.
  4. Drizzle the harissa over the roasted sweet potatoes and toss gently. Return to the oven for an additional 5 minutes.
  5. In a blender, combine tahini, parsley, lemon juice, hemp seeds, garlic, and a pinch of salt. Blend until smooth and creamy.
  6. In a large bowl, place the kale and massage it with olive oil and salt for 2-3 minutes until tender.
  7. Add the roasted sweet potatoes and cooked quinoa to the massaged kale. Pour in half of the dressing and toss.
  8. Slice the avocado and arrange on top of the salad along with pumpkin seeds. Drizzle any remaining dressing over.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 36gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 19000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This salad is a celebration of vibrant flavors and wholesome ingredients! Perfect for meal prep.

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