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Roasted Sweet Potato Kale Salad with Cashew Dressing

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Calories: 452kcal|Fat: 24g|Carbohydrates: 51.2g|Protein: 13.9g | 40 minutes
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Roasted sweet potatoes kale salad with chickpeas, paprika and cumin, tossed with kale, creamy cashew dressing, parsley, chili flakes, and black pepper. Simple, creamy, delicious.
roasted kale potato salad with chickpeas
Roasted Sweet Potato Kale Salad with Cashew Dressing Roasted sweet potatoes kale salad with chickpeas, paprika and cumin, tossed with kale, creamy cashew dressing, parsley, chili flakes, and …

Why You’ll Like It

  • It sticks to your mind
  • The cashew mustard dressing is addictive!
  • Crispy kale is so GOOD (and makes me so SAD when it’s no longer in season).
  • Roasted chickpeas for added protein.

Tips

  • Prepare this salad fresh whenever possible.
  • Massage the kale drizzled with olive oil with your hands for a few minutes until it becomes soft. Alternatively, roast it to become crunchy.

Variations

  • Add nutritional yeast for added taste.
  • Roast the kale instead of leaving it fresh
  • Add a fried egg to add more protein for a non-vegan alternative.
  • Subs red pepper flakes with a teaspoon of sriracha sauce

Storage Tips

Refrigerate: If you need to refrigerate for later, store the salad disassembled. Keep the dressing and kale separately to maintain freshness.

 

Make Ahead Tips

Dressing: Prepare the dressing and store it in the refrigerator for up to 2 days.

Potatoes and Chickpeas: Roast the potatoes and chickpeas, allow them to cool, and then refrigerate. Before serving, you can reheat them in an air fryer, oven, or microwave, or serve them cold.

Assembly: To serve, reheat the chickpeas and potatoes if desired, then assemble the salad with the kale and dressing. Alternatively, you can assemble and eat the salad cold without reheating.

Serving the Sweet Potato Kale Salad

You can serve the salad cold, at room temperature, or with some veggies reheated—it’s up to your preference. For an extra touch, try adding toasted sesame seeds on top. I also enjoy serving this salad with a fried egg for anyone like me who’s not vegan, or with fried tofu as another option.

 

chickpeas, kale, potatoes, sesame seeds served with a fried egg

Health Info

  • Calories: 452kcal
  • Sugar: 10.5g
  • Sodium: 574mg
  • Fat: 24g
  • Carbohydrates: 51.2g
  • Fiber: 9.9g
  • Protein: 13.9g
roasted kale potato salad with chickpeas

Roasted Kale and Potato Salad Recipe with Cashew Sauce

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Servings 4 people
Calories 452
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Fat: 24g|Carbohydrates: 51.2g|Protein: 13.9g

Description

Roasted sweet potatoes kale salad with chickpeas, paprika and cumin, tossed with kale, creamy cashew dressing, parsley, chili flakes, and black pepper. Simple, creamy, delicious.

Ingredients

For the Salad:

  • 2 medium sweet potatoes peeled and cut into bite-sized pieces
  • 400 g (14 oz) tin chickpeas drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 200 g (7 oz) kale roughly chopped
  • 1 handful of parsley chopped
  • ¼ tsp dried red chili flakes optional
  • 1 tbsp olive oil
  • ¼ tsp salt and black pepper to taste

For the Dressing:

  • 150 g (5 oz) cashews
  • 2 cloves garlic roasted
  • 90 ml (6 tbsp) almond milk or any plant-based milk
  • 2 tsp Dijon mustard
  • 1 lemon juiced
  • ¼ tsp salt

Instructions

  • Preheat the oven to 190°C (fan) / 375°F.
  • On a baking tray, combine the sweet potato chunks and drained chickpeas. Drizzle with olive oil, cumin, paprika, and a pinch of salt. Mix well and roast for 30–35 minutes, until the sweet potatoes are tender.
  • While the sweet potatoes and chickpeas are roasting, prepare the dressing. In a powerful blender, combine all the dressing ingredients and blend until smooth.
  • Place the chopped kale in a large mixing bowl. Add a drizzle of olive oil and a sprinkling of salt.
  • Pour the dressing over the kale.
  • Once the sweet potatoes and chickpeas are cooked, remove them from the oven and allow them to cool for a few minutes. Toss them with the massaged kale.
  • Transfer the salad to a serving bowl and finish with chopped parsley, a crack of black pepper, and a pinch of chili flakes.
  • Enjoy this simple, creamy, and delicious salad!
Notes:
  • Prepare this salad fresh whenever possible.
  • Massage the kale drizzled with olive oil with your hands for a few minutes until it becomes soft. Alternatively, roast it to become crunchy.

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