Carrot and Beet Kale Salad with Roasted Potatoes

Name: Carrot and Beet Kale Salad with Roasted Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 russet potatoes, cut into chunks (about 1 cup chopped per salad); sprinkle of garlic powder, onion powder, salt and pepper; 1 tsp extra virgin olive oil; optional: light sprinkle of chili powder or cayenne; 1 package medium, firm or extra-firm tofu, cut into slabs; 6 tbsp tahini (90 g); 1/4 cup fresh lemon juice; 1/4 cup water (or more to reach desired consistency); 1 tsp each sea salt and garlic powder; 2 tsp pure maple syrup; 1 small beet (approx. 1/2 cup grated); 1 larger or 2 small carrots ( approx. 1/2 cup grated); 2 cup/handfuls de-stemmed and finely chopped kale; squeeze of fresh lemon juice; salt and pepper, if desired; dash of hot sauce, if desired

Instructions

Prep:10minCook:40min

This fully loaded kale salad is not a boring vegan salad. It's packed with nutrition, full of flavour and texture and makes a filling, hearty, healthy meal any time of year.

Updated at: Wed, 31 Jul 2024 22:31:22 GMT