vegetarian | gluten free | nut free | egg free | soy free

30 minutes or less

What You’ll Need:

1 large sweet potato, cubed

1 Tbsp olive oil

sea salt to taste

parchment paper

For the drizzle:

2 Tbsp warm water

3 Tbsp tahini

juice of 1 lemon

3 cloves garlic

2 Tbsp olive oil

For the salad:

1 bunch kale, torn from stem into small pieces*

6-8oz buffalo mozzarella, cubed

1/2 pint cherry tomato, sliced in half or quartered

.25oz fresh basil, leaves chopped

Everything Bagel Seasoning

Preheat oven to 400*

Cube sweet potato, toss in olive oil & salt & spread on a baking sheet lined with parchment paper. Pop into the oven for 20-25 minutes, or until a fork slides out smooth.

While potato bakes, combine ingredients for drizzle in a small blender or food processor. Puree until smooth & set aside.

Finally, prepare ingredients for salad, dividing equally between 2 bowls, or in 1 large serving dish to share. *As you tear the kale from stem, massage (literally!) through your fingers as you drop each piece into a large bowl.

Top with prepared sweet potatoes, tahini drizzle & everything bagel seasoning. Dive in and be so, so happy!

Serves 2.