1. Prepare sweet potatoes. Toss diced sweet potatoes with 1 tablespoon olive oil. Place on a baking sheet and bake 30-40 minutes or until browned. At the same time, place a whole sweet potato on baking sheet and bake 40-50 minutes or microwave 6-7 minutes, until soft. Remember to poke a hole in the whole sweet potato, using a fork, before baking or microwaving so it does not explode! Set aside to cool.
2. Prepare kale. Place 1 teaspoon of olive oil in a small frying pan. Add kale. Heat over medium heat until kale has just wilted, about 50-60 seconds. Set aside to cool.
3. Prepare couscous. Place couscous in a small heat resistant bowl. Bring 1/2 cup of water to a boil. Pour over couscous. Cover and let stand 10 minutes. Loosen couscous with a fork and place in a large mixing bowl.
4. Prepare Tahini sauce. Place all ingredients in the jar or a blender. Process until well mixed and smooth. If dressing is too thick, adjust by adding a bit of water or lemon juice to taste. Set aside.
5. Assemble salad. Place all salad ingredients (except tahini sauce and hummus) in a large mixing bowl. Mix until well coated with olive oil and lemon juice. Set aside until ready to serve. May be refrigerated up to 2 days before serving.
6. To serve: Scoop 1/2 of a container of Sabra classic hummus onto a serving plate or bowl. Swirl with the back of a spoon. Place approximately ½ cup of salad on top of the hummus. Drizzle with sweet potato sauce. Serve with warm pita bread and a spoon! Repeat for each serving.
- 49 g Total Fat
- 0 mg Cholesterol
- 56 g Total Carbohydrates
- 14 g Fiber
- 11 g Sugars
- 16 g Protein
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Nutritional Information
- 49 g Total Fat
- 0 mg Cholesterol
- 56 g Total Carbohydrates
- 14 g Fiber
- 11 g Sugars
- 16 g Protein
Directions
1. Prepare sweet potatoes. Toss diced sweet potatoes with 1 tablespoon olive oil. Place on a baking sheet and bake 30-40 minutes or until browned. At the same time, place a whole sweet potato on baking sheet and bake 40-50 minutes or microwave 6-7 minutes, until soft. Remember to poke a hole in the whole sweet potato, using a fork, before baking or microwaving so it does not explode! Set aside to cool.
2. Prepare kale. Place 1 teaspoon of olive oil in a small frying pan. Add kale. Heat over medium heat until kale has just wilted, about 50-60 seconds. Set aside to cool.
3. Prepare couscous. Place couscous in a small heat resistant bowl. Bring 1/2 cup of water to a boil. Pour over couscous. Cover and let stand 10 minutes. Loosen couscous with a fork and place in a large mixing bowl.
4. Prepare Tahini sauce. Place all ingredients in the jar or a blender. Process until well mixed and smooth. If dressing is too thick, adjust by adding a bit of water or lemon juice to taste. Set aside.
5. Assemble salad. Place all salad ingredients (except tahini sauce and hummus) in a large mixing bowl. Mix until well coated with olive oil and lemon juice. Set aside until ready to serve. May be refrigerated up to 2 days before serving.
6. To serve: Scoop 1/2 of a container of Sabra classic hummus onto a serving plate or bowl. Swirl with the back of a spoon. Place approximately ½ cup of salad on top of the hummus. Drizzle with sweet potato sauce. Serve with warm pita bread and a spoon! Repeat for each serving.