vegetarian | gluten free | dairy free | egg free | vegan

40 minutes or less*

*Roasting the sweet potatoes for 20 minutes ahead of time cuts prep time to under 20 minutes

What You’ll Need:

2 sweet potatoes (1-1 1/2 lbs total), cut into 1 inch cubes

2 Tbsp olive oil

2 Tbsp pure maple syrup

parchment paper or a silicone mat

sea salt & pepper to taste

1 bunch kale, torn from stem

1/2 c pecans

2 additional Tbsp olive oil

For the dressing:

juice of 1 lemon

2 Tbsp tahini

4 cloves garlic

2-4 Tbsp warm, filtered water

For serving:

2 Tbsp raisins

Preheat oven to 400*

Toss cubed sweets in olive oil & maple syrup. Spread evenly onto a sheet pan lined with parchment paper. Sprinkle with salt & pepper then roast for 20 minutes.

While potatoes roast, tear kale from woody stem into a large bowl. Toss with pecans & additional 2 Tbsp olive oil & set aside.

When timer dings, add prepared kale & pecans to roasting pan with potatoes. Spread evenly over potatoes & pop back into the oven for 15 final minutes.

Then, combine ingredients for dressing in a small food processor or blender. Puree until smooth.

Drizzle sheet pan goodness with dressing and sprinkle with raisins before diving in. You really just have to trust us here.

Serves 2.