Sweet Potato & Kale Boats with Easy Tahini Dressing

Sweet Potato Kale Boat Tahini Dressing

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!



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


  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.


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.