Sweet Potato & Kale Boats with Easy Tahini Dressing

These Sweet Potato & Kale Boats with an Easy Tahini Dressing are great for an on the go lunch or simple, healthy, and satisfying dinner!

Happy Fall, everyone! Today I’m sharing an easy (but delicious!) recipe with you all that’s packed with Fall-inspired flavors, but so simple to make.

I’ve been loving these Sweet Potato Boats stuffed with a Chickpea Kale Salad and Easy Tahini Dressing…and sure hope you will too!

When I think of Fall, my mind immediately jumps to hearty greens, sweet potatoes and lots of roasted veggies. This meal hits all of those marks!

As a recipe developer, sometimes I think I can get a little “carried away” with my foods. You don’t even want to know how many ingredients some of my smoothies or oatmeal bowls have…

However, there’s also something about simple recipes that are so alluring to me. Most foods don’t need a gajillion spices or a super fancy cooking method. Whole plant foods are not only packed with vitamins and nutrients to help us thrive, but they taste pretty dang good too. Sometimes you just need to pick a few humble ingredients, throw them together, and let the plant magic speak for itself.

That’s how I feel about these Sweet Potato & Kale Boats. All you have to do is throw some spuds in the oven, prep your Tahini Dressing, and toss it with some Chopped Kale + Chickpeas, et voila! I’d say it was so easy a caveman could do it, but I don’t think the cavemen had ovens, and that slogan may or may not be copyrighted by some other company…so I’ll just leave it at that.

One final (but important!) aside – this post is also part of my monthly collaboration with my friends Jasmine and Chris of Sweet Simple Vegan! They whipped up a delicious looking Grilled Fall Vegetable Bread Boat with Pumpkin Seed Pesto, so be sure to check that out after you finish with this recipe.

A Few Final Thoughts:

• To make this meal even faster, roast your Sweet Potatoes ahead of time! Then all you’ll need to do is heat them up while you prep the salad and dressing.
• You can prepare the Tahini Dressing in a medium bowl and mix by hand if you prefer, but it will become creamier and more smooth in a blender. It still tastes amazing either way 😉
• For an even heartier meal idea, I would suggest adding 1-2 cups of cooked quinoa into the Kale Salad! Totally unnecessary, but it will stretch things a little further if you are cooking for multiple people.

Finally, if you make this recipe be sure to tag me on Instagram @frommybowl + #frommybowl! I love seeing your delicious recreations!

Sweet Potato & Kale Boats with Easy Tahini Dressing

Print Recipe

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5 from 1 reviews

These Sweet Potato & Kale Boats with an Easy Tahini Dressing are great for an on the go lunch or simple, healthy, and satisfying dinner!

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Yield: 5 people 1x

Ingredients

Scale 1x2x3x

For the Sweet Potato & Kale Boats

• 5 large Sweet Potatoes
• 1 bunch Lacinato Kale
• 1 15 oz. can Chickpeas / Garbanzo Beans, drained and rinsed
• 1/3 cup Slivered Almonds
• Easy Tahini Dressing, below

For the Easy Tahini Dressing:

• 1/3 cup Tahini
• 1/4 cup Filtered Water
• 2 tbsp Fresh Lemon Juice
• 2 tsp Maple Syrup (or Agave)
• 1/4 tsp Garlic Powder
• 1/2 tsp Salt
• Black Pepper, to taste

Instructions

1. Preheat your oven to 400F. Wash the Potatoes, then use a knife to poke a few shallow holes in their surface for easier cooking. Place on a lined baking tray and bake for 60-75 minutes, or until soft to the touch.
2. In the meantime, prepare the remaining ingredients. Make the Easy Tahini Dressing by combining all ingredients in a medium bowl and stirring well, or in a high speed blender.
3. De-stem the Kale Leaves, then thinly chop them into bite sized pieces. Add the Kale to a large bowl and massage it well for 60-90 seconds, to help break down the leaves and make them more tender. 
4. Pour as much of the Tahini Dressing over the Kale as you desire, then mix it in with your hands. Add the drained Chickpeas and stir well.
5. Once the Sweet Potatoes have come out of the oven and cooled slightly, carefully slice them in half lengthwise to create “boats.” Stuff each boat with a large handful of the Kale and Chickpea salad, then garnish with Slivered Almonds.
6. Serve any leftover Salad alongside the Sweet Potatoes, and any remaining leftovers in a sealed container in the fridge for up to 7 days.

Notes

For a Nut-Free Variation, Slivered Almonds may be substituted with Pumpkin Seeds.

Lacinato Kale may be substituted with any other variety of Kale or Leafy Green.

Looking for more Cozy Meals? Check out my Sweet Potato, Red Lentil, & Peanut Stew or my Baked Vegan Mac n’ Cheese!

Want to save these Sweet Potato & Kale Boats for another day? Use this Pinterest image below: