Oil-Free Vegan Sweet Potato Crisps with Kale Chips & Tahini Dressing

kale saladCrispy, shredded, baked sweet potato with crunchy kale topped with fresh, red bell pepper, and drizzled with a sweet and nutty dressing makes this salad unique and absolutely delicious! I’ve been making it every week for over a month. This recipe has no oil either!

Sweet Potato Crisps with Kale Chips & Tahini Dressing

1 large sweet potato*
2 large shallots
1 large bunch of curly kale
1 red bell pepper, seeded and diced
2 T tahini
¼ cup coconut milk (any type)
1 T pure maple syrup
2 T golden raisins

Preheat oven to 375 degrees. Peel and coarsely chop sweet potato into large chunks. Placed chopped sweet potato in a food processor select the shredding attachment. Shred sweet potato. Place shreds in a large glass of a baking dish, lined with parchment paper, and spread sweet potato shreds evenly in half the pan.

Wash kale and remove leaves from stems. Put kale in food processor and shred. Place the shredded kale in the other half of the baking dish. Slice shallots and place on top of the kale.

Bake in oven for 1 hour, stirring every 15 minutes, keeping the kale separate from the sweet potatoes, until sweet potato and kale are crisp. While this is baking, make the dressing by combining the tahini, coconut milk, and maple syrup in a small food processor until incorporated.

When sweet potato and kale are cooked and crisp, remove from oven, and place ¾ cup of shredded sweet potato on a small plate. Top with the following ingredients in this order: kale, red bell pepper, raisins and dressing. It’s best eaten right away. You can add your favorite mild flavored protein such as tofu, grilled chicken, or tilapia. Drizzle dressing over protein too.

Serves 2-3

*Sweet potatoes are white. Yams are frequently mistitled as sweet potatoes, and they taste different. Yams are orange and yams don’t crisp up, so make sure you get white sweet potatoes and not orange yams.

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