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Lunch recipe · from the recipe book

Grilled Kale with Ginger Sesame Tahini Drizzle

Smoky, crisp-edged grilled kale leaves and charred sweet potato rounds under a nutty, gingery tahini drizzle with toasted sesame crunch.

Grilled Kale with Ginger Sesame Tahini Drizzle

Ingredients

  • 14¼ cups chopped300 gKalethick stems removed, leaves left whole
  • 2½ medium300 gSweet potatoessliced into 1/4-inch rounds
  • 1½ tbsp18 gCanola oil
  • ¼ tsp1.5 gSalt
  • 2 tbsp30 gTahini
  • 2 tbsp grated12 gFresh gingerfinely grated
  • 1 clove3 gGarlicgrated
  • 1 tbsp15 gLow-sodium soy sauce
  • ½ lime, juiced20 gLime juice
  • 1⅛ tsp8 gHoney
  • 1½ tbsp20 gWaterwarm
  • 1⅛ tsp5 gToasted sesame oil
  • 2¾ tsp8 gSesame seeds
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and scrub the grates clean.
  2. Make the drizzle: in a small bowl, whisk the tahini, ginger, garlic, soy sauce, lime juice, honey and toasted sesame oil, then whisk in the warm water until pourable. Set aside.
  3. In a dry skillet over medium heat, toast the sesame seeds for 2 to 3 minutes until golden, then move them to a plate.
  4. Toss the sweet potato rounds with half of the canola oil and half of the salt.
  5. Grill the sweet potato for 4 to 5 minutes per side, until tender and well marked, then move to a platter.
  6. While the sweet potato grills, rub the kale leaves with the remaining half of the canola oil and the remaining half of the salt.
  7. Grill the kale in a single layer for 1 to 2 minutes per side, until the edges crisp and char lightly; work in batches if needed.
  8. Tear the kale over the sweet potato, spoon on the ginger sesame drizzle, and finish with the toasted sesame seeds and red pepper flakes. Serve warm.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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