Sweet Potato Salad with Hemp Oil Tahini Dressing-Saint Hemp

Sweet Potato Salad with Hemp Oil Tahini Dressing

    SERVES: 2 PREP TIME: 20mins COOK TIME: 45mins

    The perfect warming and filling salad with sweet potato, peppery rocket and a creamy hemp oil tahini dressing. This will be a hit with all of your guests and any leftovers are perfect for speedy weeknight dinners and packed lunches. Check out our hemp oil here.


    • 85g pine nuts or cashews
    • 85g lightly steamed kale
    • 1 generous handful of basil leaves
    • 2 sweet potatoes
    • A dash of olive oil for roasting
    • 1/2 tbsp of smoked paprika
    • 1 red chilli - finely sliced
    • 2 spring onions- finely sliced
    • A couple of generous handfuls of greens - rocket or baby spinach
    • 50g cooked broad beans or edamame beans
    • Tahini hemp oil dressing ingredients, including:
      • 3 tbsp of tahini
      • 1 tbsp of lemon juice
      • 2 tbsp of Saint Hemp hemp seed oil
      • Pinch of salt


    1. Preheat the oven at 200 degrees Celsius
    2. Peel and cut the sweet potatoes into large pieces
    3. Transfer them to a baking tray, drizzle them with some olive oil, then toss them with smoked paprika, salt and pepper and roast in the oven for 40-45 minutes until soft but slightly crispy on the outside
    4. To make the dressing, simply mix all the ingredients in small bowl
    5. Assemble the salad by placing the greens at the bottom of the plate, add the roasted sweet potato, the chopped chilli, spring onions, broad beans and drizzle the tahini dressing
    6. Store any leftover dressing in a jar or container in the fridge for few days


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