I love using tahini as the fat component in a dressing; it brings so much more to the table than your basic olive oil or mayonnaise. There aren’t a ton of ingredients in this salad, but it’s still one I keep going back to.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper.
Combine oil with spices and toss with sweet potatoes. Arrange on baking sheet in one layer. Roast until beginning to brown, about 35 minutes.
Combine tahini, soy, lemon juice, water, and silan. Stir vigorously until the tahini breaks down and then recoagulates into a very smooth dressing. (If it’s not smooth, keep going!)
Toss kale with dressing.
Add avocado, sweet potato, and sesame seeds. Toss very lightly before serving.
The grocery stores around me all sell Garnet sweet potatoes, which I highly recommend you look out for. Their flavor is significantly better than your standard sweet potatoes, in my opinion.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger