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Roasted Sweet Potato & Kale Salad

by Andrew Corrigan

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Vegan Without Honey

Tree Nut Free

Peanut Free

A wonderful taste of fall's finest, ready to be enjoyed any time of year. This bowl features roasted sweet potatoes, chickpeas, winter kale, dried cranberries, and toasted sunflower seeds, all delicately drizzled with creamy tahini dressing. Get a little bit of each element in every bite for a delicious, balanced harmony of textures as well as sweet and savory flavors.

Nutritional facts

Protein

23g

Carbs

75g

Calories

850kcal

Fat

56g

Ingredients

Canola and Olive Oil Blend, Sweet Potatoes, Extra Virgin Olive Oil, Tahini Paste, Coriander, Cumin, Garlic, Kosher Salt, Canned Chickpeas, Lemon Juice, Sunflower Seeds, Dried Cranberries, Kale, Paprika

Contains sesame seeds.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 126 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Fitzwilliam · 08/27/25

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About Andrew Corrigan

Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.

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