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 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
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.