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Simple and hearty, this vegan kale caesar eats like a meal.

Vegan Kale Caesar Salad with Chimichurri

Tahini makes this dressing super smooth, creamy, and caesar like. We love the crispy/creamy combo of a roasted sweet potato, and kale adds fiber and chew. Crunchy walnuts and tart dried cherries add the finishing touch. This salad holds up beautifully for meal-prep, making it a perfect make-ahead option.

Chef Tip: Give the sweet potatoes space on the baking sheet so they get those nice, crispy edges you’re looking for.


  • 3 sweet potatoes, cut into half-moons

  • Olive oil

  • Salt

  • ⅓ cup of tahini paste

  • Haven’s Kitchen Herby Chimichurri

  • 1 lemon

  • 4 cups kale, chopped

  • ½ cup walnuts, chopped and toasted

  • A handful of dried cherries

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Preheat your oven to 425. Drizzle the sweet potatoes with a glug of olive oil and salt, spread the potatoes out on a baking sheet lined with parchment, and roast for about 30 minutes until tender and crispy


Make the dressing by whisking the tahini paste, half a pouch of the chimichurri, lemon juice, and enough water to make the dressing smooth but creamy. Add salt to taste


Spoon the dressing over the kale. Add the roasted sweet potatoes, then drizzle with more of the dressing and top with the walnuts and dried cherries

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe also goes well with our Edamame Green Goddess sauce.

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

Whole30 Certified

  • Calories = 490

  • Total fat = 36g

  • Total carbohydrates = 35g

  • Fiber = 8g

  • Protein = 10g

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