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Sweet Potato and Cauliflower Kale Salad with Turmeric and Tahini Dressing

Sweet Potato and Cauliflower Kale Salad with Turmeric and Tahini Dressing


This may seem hard to believe, since I eat them almost every day, but there was once a time where I would have never touched a sweet potato. Even just the thought of them on Thanksgiving made my stomach churn. In fact, most vegetables were the enemy—seriously, I only ate carrots and lettuce for the first 18 years of my life. Which makes me question just how true the phrase parents used on us really was. You know the one: “eat your vegetables so you can grow tall and strong.” Clearly my lack of vegetable intake didn’t stop me from growing, but my middle school self definitely wished it had (If you’re wondering, I’m 5’10).

Little did I know, I was missing out on some pretty amazing foods because eating a sweet potato is pure bliss (okay okay, eating my chocolate fudge brownie skillet is bliss in its purest form). I try my best to incorporate them into my diet because 1) they have so many healthy proprieties and 2) they have the potential to enhance any and every dish with their abundance of flavor—like this kale salad. When I first developed this salad, I knew I wanted it to contain almonds, cauliflower and chicken, but it was still missing that powerful punch of flavor. Aha, that’s when the sweet potato came in to play and totally changed up the game.


Another thing I would never have imagined myself eating—kale. And if you still find yourself turned off to kale because of the texture, chances are you haven’t tried massaging it. (Yes, I just used massage and kale in the same sentence.) Massaging kale is the key to achieving that soft, tender, restaurant style salad.  It also helps rid the kale of its bitter taste. I know it seems odd—massaging your food, but I promise you it will totally change your perspective on kale.

This salad is constantly making its way into our weekly dinner rotation because of how convenient it is (easy meal prep) and how satisfying it is. It’s also one of Jonathan’s favorite recipes I have made thus far. Not to mention, this salad is also perfect for a clean and wholesome Fall dinner, especially around the holidays.  

So next time you have a hankering for a kale salad, give this a try and let me know what you think!

Sweet Potato and Cauliflower Kale Salad with Turmeric and Tahini Dressing

Serving: 4

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes


For the dressing:

  • 1/4 cup tahini

  • 1/4 cup Primal Kitchen mayo (or homemade mayo)

  • 4 tablespoons freshly squeezed lemon juice

  • 3 tablespoons olive oil 

  • 1 tablespoon balsamic vinegar 

  • 1/2 tsp Turmeric

  • 1/4 tsp cayenne pepper 

  • Salt and pepper to taste 

For the sweet potatoes: 

  • 2 sweet potatoes, cubed 

  • 1-2 tablespoons of avocado oil

  • ½ tsp garlic powder

  • Salt and pepper to taste

For the cauliflower: 

  • 1 head of cauliflower, cut into florets 

  • 1-2 tablespoons olive oil or avocado oil 

  • Salt and pepper to taste 


  • 2 heads of kale, rinsed and removed from stem 

  • Sliced almonds 

  • 1/2 tablespoon ghee 

  • 2 avocados 

  • Rotisserie chicken, removed from bone (Whole Foods ‘Classic’ rotisserie is my go-to)


  1. Combine all the ingredients for the dressing in a small mixing bowl and whisk vigorously until well combined. Refrigerate.

  2. Preheat the oven to 400℉. In a microwave safe bowl, microwave the cubed sweet potatoes for 5 minutes.

  3. Once the potatoes are slightly cooled, add the oil and toss until evenly coated. Place them on a baking sheet lined with parchment paper. Season with salt, pepper, and garlic powder. Place them in the oven for 30 minutes—be sure to flip the potatoes half way through to prevent burning and feel free to add more seasoning. After 30 minutes, turn the oven to broil for two minutes to give them that extra crisp. (Pay close attention, as ovens vary in temps.)

  4. In a separate bowl, toss cauliflower florets in oil. Then, spread evenly on a parchment lined baking sheet. Season with salt and pepper and cook them in the oven for 20 minutes. (I like to put mine in 10 minutes after the sweet potatoes). 

  5. Now, in a large bowl add 1/4 cup of the dressing to the kale and massage (knead) the kale for 3-5 minutes using your hands. (This is the trick to having soft kale salads) 

  6. When the sweet potatoes and cauliflower have 5 minutes left, begin to heat a small saucepan with ghee over medium heat. Add the sliced almonds and toast them for 3-5 minutes, until golden brown. 

  7. Add the sweet potatoes, cauliflower, slivered almonds, sliced avocado and chicken on top of the kale. Toss and serve.

Enjoy XX!

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