Roasted Sweet Potato And Kale Salad With Lemon Tahini
A nourishing salad featuring caramelised roasted sweet potato cubes served over a bed of vitamin-rich kale and crunchy seeds.
Prep
10 min
Cook
30 min
Total
40 min
Makes about
1 serving
Created together. Shared with you.
Made by Luisha + Lila
Luisha created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Before you start
Know the plan before you begin
Set your servings, gather everything, then tap ingredients and steps as you go.
Prep
10 min
Cook
30 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
One clear step at a time
0 of 6 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C).
Tap card to mark done - 02
Place the sweet potato cubes on a…
Place the sweet potato cubes on a baking sheet, toss with olive oil and a pinch of salt, and roast for 25-30 minutes until tender and golden.
Look for: tender and golden
Tap card to mark done - 03
Place the kale in a large bowl
While the potatoes roast, place the kale in a large bowl. Add a drizzle of olive oil and massage the leaves with your hands for 2 minutes to soften the texture.
Allow: 2 minutes
Tap card to mark done - 04
Whisk together the tahini
In a small jar, whisk together the tahini, lemon juice, and a splash of warm water until smooth and creamy.
Look for: smooth and creamy
Tap card to mark done - 05
Add it to the kale along with…
Once the sweet potato has cooled slightly, add it to the kale along with the sunflower seeds.
Tap card to mark done - 06
Drizzle the lemon tahini dressing over the…
Drizzle the lemon tahini dressing over the salad and toss gently to combine.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Cooked by the community
Made it? Help the next woman.
Share what worked, what you changed, or the one thing you wish you had known before starting. Practical notes make this recipe better for everyone.
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