Sweet Potato Avocado Kale Salad with Chipotle Tahini Dressing

Instructions

1. Heat oven to 425°F. Line a large baking sheet with parchment paper.
2. Add the sweet potatoes to a large mixing bow. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the sweet potatoes out on the prepared baking sheet in a single layer. Bake for 30 minutes or until tender, then transfer the baking sheet to a wire rack.
3. Add all of the dressing ingredients to a blender (or see non-blender option below) and purée until smooth. If you prefer a thinner dressing, you are welcome to add in more water. Taste and season with salt and pepper as needed.
4. Add the kale to a large mixing bowl and drizzle evenly with the remaining 1 tablespoon of oil. Massage the oil into the kale for 1-2 minutes until softened.
5. Toss and serve. Add the remaining salad ingredients and the cooked sweet potatoes and toss until evenly combined. Serve immediately, drizzled with the chipotle tahini dressing, and enjoy!