A warm salad of roasted kale, coconut and tomatoes from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 102) by Anna Jones

  • cherry tomatoes
  • tahini
  • Show all ingredients...

  • EYB Comments

    Can substitute tamari for soy sauce, agave syrup for honey, and olive oil for coconut oil. See recipe for a variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, agave syrup for honey, and olive oil for coconut oil. See recipe for a variation.

  • MsMonsoon on April 30, 2025

    Delicious, hearty and easy. I used a lot of ginger and worried it would be too much, but it wasn’t.

  • Rutabaga on February 03, 2016

    This is a hearty, full-flavored vegetable dish, but I ran into a couple of things to tweak for next time. First, since I didn't have ginger or fresh red pepper, I added some smoked paprika for a flavor boost. Not bad, but I'm sure ginger is a better fit here. My dish ended up with too much lime, overwhelming the other flavors. While I used two limes as directed, my limes were obviously larger than what must have been intended (each yielded about 1/4 cup juice), so I would only use one lime in the future. Also, my tomatoes were falling apart after 20 minutes in the oven at 425 F, so I would try adding the kale and coconut after only 12-15 minutes of roasting. I added two handfuls of coconut, but that was probably a little much.

  • lesliepolk on January 28, 2015

    I didn't taste the coconut when I halved the amount so don't be afraid to add the specified amount. Delicious flavors. Will definitely make again.

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