Last Updated on October 21, 2025 by Christin Gillespie

This Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing is a healthy vegan recipe that’s perfect for fall or any time of year. It’s created with vibrant purple sweet potatoes, massaged kale, sliced avocado, crunchy pumpkin seeds, mighty sesame seeds, and a creamy, spicy maple tahini dressing. Enjoy it as a pretty plant-based side, or add quinoa, chickpeas, or your favorite protein for a hearty meal!

Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing topped with sliced avocado, pumpkin seeds, and sesame seeds, served on a white marble counter with a fork.

Without a doubt, this Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing has quickly become one of my favorite recipes to bring a pop of color and flavor to the table. It’s hearty, nourishing, and packed with seasonal goodness.

The combination of roasted purple sweet potatoes, massaged kale, sliced avocado, crunchy pumpkin seeds, and sesame seeds brings all the perfect textures—but honestly, the star of the show is the spicy maple tahini dressing. It’s unbelievably creamy and has just the right amount of sweetness from the maple syrup, balanced with a gentle kick of sriracha spice that elevates every bite. This dressing is so good, I find myself drizzling it on everything! It perfectly balances the veggies with a bold essence that makes the whole salad irresistible.

Most days, I enjoy this as a main meal with quinoa, chickpeas, or whatever plant-based protein I’m in the mood food. But it also works as a vibrant side dish for dinners or holiday get togethers!

Why You Need This Purple Sweet Potato Kale Salad

Bright & Colorful: Roasted purple sweet potatoes make this salad really pop, paired with fresh kale for that nice, fresh vibe.
Creamy & Spicy Dressing: The spicy maple tahini dressing is super creamy and has just the right sweet and spicy kick—it’s honestly so good!
Lots of Texture: Crunchy pumpkin seeds and creamy avocado make every bite satisfying.
Totally Plant-Based: This salad is 100% vegan and packed with good-for-you ingredients.
Easy to Make & Flexible: Great as a side, or add quinoa or chickpeas to make it a filling meal.

Purple Sweet Potato Kale Salad topped with spicy maple tahini dressing, sliced avocado, pumpkin seeds, and sesame seeds, served on a white marble counter with a fork.

Ingredients

Organic Stokes Purple Sweet Potatoes: Packed with antioxidants like anthocyanins, these vibrant sweet potatoes add heartiness, natural sweetness, and a boost of fiber to support digestion. Keep the skin on for extra nutrients!
Organic Kale: A nutrient powerhouse loaded with vitamins A, C, and K, kale forms the salad base. Massaging it with lemon juice helps break down tough fibers, making it easier to digest and absorb nutrients.
Organic Pumpkin Seeds & Sesame Seeds: A sprinkle of each adds crunch and is rich in magnesium, zinc, and healthy fats that support heart health and immune function.
Organic Avocado: Creamy and loaded with heart-healthy monounsaturated fats, avocados help balance the spicy maple tahini dressing and promote skin and brain health.
Organic Avocado Oil: With a high smoke point and mild flavor, avocado oil is ideal for roasting sweet potatoes. It is rich in antioxidants and healthy fats that support overall wellness.
Organic Spicy Maple Tahini Dressing: This creamy dressing combines tahini’s plant-based protein and calcium with the anti-inflammatory benefits of pure maple syrup and sriracha—adding sweet heat and nutrition to every bite.

How to Make

Sweet Potato. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Toss the sweet potatoes with seasonings and avocado oil. Roast for 20–25 minutes, flipping halfway through for even crispiness.
Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage the kale for 1–2 minutes until it softens and becomes easier to eat.
Spicy Maple Tahini Dressing. In a bowl, whisk together the dressing ingredients. Add spring water gradually until you reach a semi-thick, pourable consistency. Set aside.
Serve. Divide the massaged kale, roasted sweet potatoes, and avocado between bowls. Top with pumpkin seeds, sesame seeds, and drizzle with the spicy maple tahini dressing. Enjoy!

Cubed sweet potato tossed with garlic powder, sea salt, black pepper, and avocado oil on a baking sheet.

Simple Tips to Perfect Your Vegan Kale Salad Recipe

Don’t Skip Massaging the Kale: It breaks down tough fibers and makes the leaves softer & easier to digest. Fresh lemon juice adds a bright flavor boost.
Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.
Adjust Dressing Thickness: Add spring water slowly—too much makes it thin, too little makes it hard to drizzle. Aim for creamy and pourable.
Taste & Tweak the Dressing: Add more sriracha for heat or extra maple syrup for sweetness before serving. My favorite organic sriracha brand is Yellowbird Foods.
Add Protein If Desired: Quinoa, chickpeas, or your go-to protein make it a hearty and satisfying meal.

Storing & Reheating

This Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing is the perfect recipe for healthy leftovers and meal prep!

Storing. Transfer the salad to airtight glass containers & refrigerate for up to 4 days. For best freshness, wait to slice the avocado and prepare the spicy maple tahini dressing until just before serving.

Optional Reheating. If you like your sweet potatoes warm, preheat the oven to 350°F (175°C). Place the roasted sweet potatoes in an oven-safe dish and heat for 10–15 minutes until warmed through. Then assemble your salad and enjoy!

Kale Salad with Tahini Dressing topped with roasted purple sweet potatoes, sliced avocado, pumpkin seeds, and sesame seeds, served on a white marble counter with a fork.

Irresistible Sweet Potato Kale Salad Recipes to Try Next

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Xoxo.

CMG.

Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4-6 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

This vibrant salad features roasted purple sweet potatoes, massaged kale, pumpkin seeds, sesame seeds, and a creamy spicy maple tahini dressing. It’s the perfect healthy side dish, or add quinoa/chickpeas for a filling plant-based meal. Easy, colorful and meal-prep friendly!

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATO

1 large Purple Stokes sweet potato, cubed
½ tsp garlic powder
Sea salt & black pepper, to taste
2 tsp avocado oil

KALE

5 cups kale, stems removed, chopped
Fresh lemon juice

SALAD

1 large avocado, diced
¼ cup pumpkin seeds

SPICY MAPLE TAHINI DRESSING

¼ cup raw tahini
2 tbsp sriracha, plus more to taste
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 garlic clove, minced
Sea salt & black pepper, to taste
Spring water, to thin

Cook Mode Prevent your screen from going dark

Instructions

Sweet Potato. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Toss the sweet potatoes with seasonings and avocado oil. Roast for 20–25 minutes, flipping halfway through for even crispiness.
Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage the kale for 1–2 minutes until it softens and becomes easier to eat.
Spicy Maple Tahini Dressing. In a bowl, whisk together the dressing ingredients. Add spring water gradually until you reach a semi-thick, pourable consistency. Set aside.
Serve. Divide the massaged kale, roasted sweet potatoes, and avocado between bowls. Top with pumpkin seeds, sesame seeds, and drizzle with the spicy maple tahini dressing. Enjoy!

Notes

Don’t Skip Massaging the Kale: It breaks down tough fibers and makes the leaves softer and easier to digest. Fresh lemon juice adds a bright flavor boost.

Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.

Adjust Dressing Thickness: Add spring water slowly—too much makes it thin, too little makes it hard to drizzle. Aim for creamy and pourable.

Taste and Tweak the Dressing: Add more sriracha for heat or extra maple syrup for sweetness before serving. My favorite organic sriracha brand is Yellowbird Foods.

Add Protein If Desired: Quinoa, chickpeas, or your go-to protein make it a hearty and satisfying meal.

Storing and Optional Reheating: Transfer the salad to airtight glass containers and refrigerate for up to 4 days. For best freshness, wait to slice the avocado and prepare the spicy maple tahini dressing until just before serving. If you like your sweet potatoes warm, preheat the oven to 350°F (175°C). Place the roasted sweet potatoes in an oven-safe dish and heat for 10–15 minutes until warmed through. Then assemble your salad and enjoy!