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Parve
Easy
50 Minutes
Diets 
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.
1 large or two small sweet potatoes, sliced into thin fries
2 tablespoons Gefen Olive Oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon Pereg Cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces (225 grams) kale, roughly torn or chopped (or spinach leaves)
1 avocado, cubed
1 teaspoon black and white sesame seeds
3 tablespoons raw tahini, such as Mighty Sesame Tahini
1 and 1/2 tablespoons soy sauce
1 tablespoon Tuscanini Lemon Juice
1 tablespoon water
1 tablespoon silan, such as Heaven & Earth Date Syrup, maple syrup, or brown sugar
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with Gefen 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.
Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger
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