Carrot Beet Kale Salad with Roasted Potatoes
This vegan Carrot Beet Kale Salad with Roasted Potatoes is an interesting combo but I promise you’re going to love it. Made with spiced roasted potatoes, crispy baked tofu, grated beet and carrot, kale and tahini sauce, this is no plain, boring vegan salad.
To make this beautiful, filling, hearty kale salad, you will need:
Tofu. You can use medium, firm or extra-firm tofu in this recipe. I made oil-free dry-fried tofu in this recipe because I wanted to show the technique for making tofu this way. You can also do baked tofu but following this recipe. As an alternative to tofu, this salad is also yummy with tempeh.
Kale. The kale is going to be kept raw for this salad so I suggest de-stemming it and chopping it very finely. If you have a hard time digesting raw kale, you can massage it with a tiny bit of olive oil and a splash of lemon, or throw it in a pan with a splash of water and cook for just a few minutes until it turns a deep, dark green.
Potato. I used russet potatoes for this recipe and used a bit of oil to cook them. This is optional and I usually don’t use oil for roasting potatoes. To make the potatoes oil-free, simply omit the oil! They’ll cook up a bit dryer but come out a nice and puffy when you roast oil-free. I like both techniques so it’s up to you. I used just 1 tsp of extra virgin olive oil. You can also use avocado oil or coconut oil. You can use any yellow or white potato in place of the russet potatoes.
Veggies. I used raw grated beet and carrot. I love adding this combo to kale salads! They’re both sturdy veggies so if you’re food prepping this salad or packing up leftovers they won’t get soggy.
Spices. I used just a bit of spices for roasting the potatoes and the tofu. I used garlic powder, onion powder, chili powder, salt and pepper for the tomatoes and garlic powder, salt and pepper for the tofu.
Lemon tahini sauce. Top it all off with my go-to lemon tahini dressing. To make this you’ll need tahini, lemon, water garlic powder, sea salt and maple syrup.
No Boring Salads
I hope you guys enjoy this addition to my No-Boring-Salads salad collection. It’s high in protein and fibre, full of nutrition, filling, works well for meal prep and of course, tastes amazing.
More Epic Vegan Salads
If you love this one, check out some of my other epic salad creations below. With their mixture of cooked and raw ingredients, these salads are perfect year round instead of being reserved for just the warmer months.
Roasted Beet Salad with Chickpeas // Kale Caesar Salad // Roasted Squash Salad // Avocado Corn Salad // Fall Harvest Salad
For more beet goodness, try this beet chickpea salad or these amazing quinoa beet burgers.Print
Carrot and Beet Kale Salad with Roasted Potatoes
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Salad, Entree
- Method: Oven
- Cuisine: Vegan, gluten-free
This fully loaded kale salad is not a boring vegan salad. It’s packed with nutrition, full of flavour and texture and makes a filling, hearty, healthy meal any time of year.
For the Roasted Potatoes
- 2 russet potatoes, cut into chunks (about 1 cup chopped per salad)
- sprinkle of garlic powder, onion powder, salt and pepper
- 1 tsp extra virgin olive oil
- optional: light sprinkle of chili powder or cayenne
For the Tofu
- 1 package medium, firm or extra-firm tofu, cut into slabs
- sprinkle of garlic powder, onion powder, salt and pepper
For the Tahini Sauce
- 6 tbsp tahini (90 g)
- 1/4 cup fresh lemon juice
- 1/4 cup water (or more to reach desired consistency)
- 1 tsp each sea salt and garlic powder
- 2 tsp pure maple syrup
For the Salad (per serving)
- 1 small beet (approx. 1/2 cup grated)
- 1 larger or 2 small carrots ( approx. 1/2 cup grated)
- 2 cup/handfuls de-stemmed and finely chopped kale
- squeeze of fresh lemon juice
- salt and pepper, if desired
- dash of hot sauce, if desired
- To make the roasted potato, pre-heat the oven to 425 degrees. Place the chopped potato on a baking tray lined with a silicone baking mat or parchment paper. Drizzle with the olive oil and sprinkle with the spices. Use your hands to mix so all the peices are well coated. Place the tray in the oven and roast for 30-45 minutes until browned and fork tender.
- To make the tofu, cut into slabs or cubes and toss with a bit of garlic powder, salt and pepper. You can add a little splash of soy sauce or gluten-free tamari as well if desired. Heat a non-stick skillet over medium-high heat. Add the tofu and “dry-fry”, shaking the pan every couple of minutes until all sides are browned. Alternatively, follow this method for baked tofu.
- To make the tahini sauce, whisk all the ingredients together in a bowl or shake in a container.
- To prepare the salad, add the kale, beet and carrot to a bowl, top with 1/4 of the tofu, potatoes and tahini sauce.
- Serving Size: 1/4 of recipe
- Calories: 474
- Sugar: 9 g
- Fat: 19 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 23 g
Keywords: healthy, high-protein, vegetarian, meal prep
I’m trying to love kale! And this was a good start. Love the sweetness to the salad and of course the potatoes. I didnt have time to prepare the tofu, but it would have definitely been great in it! I did notice some bitterness and would love any suggestions on how eliminate or at least lessen that flavor!
Hi! Glad you enjoyed the sale. Kale is always going to be a bit bitter but to lessen it, I would recommend give it a good “massage” with just a dash of olive oil (or avocado oil), a little salt and if you want, a bit of lemon. Massage the kale until softened and then let sit for 5-10 minutes. A bit of balsamic can be nice too! Alternatively, you can soak it in cold water or lightly steam it…it will always be a bit less bitter once cooked. If you don’t like kale, you can always choose another hardy green like swiss chard or collard greens.
A quick tip I learned to make potatoes a little bit crunchier, soak the chopped potatoes in ice water to remove the starch for an hour. Other than that I’m looking forward to making this salad.
Totally, that definitely works. I use that method when I’m making baked fries and can be used for this too! Hope you enjoy the salad!
Deryn, an outstanding vegan salad recipe you have posted as well as the salad dressing. but I have to add some extra flavor to vegetables. I would like to add sweet potatoes here. will it be good?
For sure, it would be great!
This looks sooo good! I love potatoes too. I’ll have to make this for lunch really soon,thank you!
It’s really good, and so easy! I hope you enjoy it.