STEP 1
Roast sweet potatoes with olive oil for 25-30 minutes
STEP 2
Add lemon juice, garlic powder, maple syrup & salt to a bowl
STEP 3
Whisk in tahini, pepper, water & dijon mustard until smooth
STEP 4
Add kale to a bowl, pour over the dressing & let it marinate
STEP 5
Toast pistachios for a few minutes, then remove from heat and stir in maple syrup
STEP 6
Finish pistachios with cayenne & salt and spread them out on parchment paper to cool
STEP 7
Top the salad with your sweet potatoes, dried cranberries, avocado & pepper