Where are my kale lovers? Starting today, there are no more excuses, because this salad will knock your socks off. Creamy, flavorful and super healthy with kale, chickpeas and sweet potato. Topped off with a fine cashew dressing, it will win over even the last kale skeptic. Vegan, gluten free and high in fiber.
Preheat oven to 190 degrees Celsius (210 degrees Celsius top-bottom heat) and line baking tray with baking paper.
Place sweet potato cubes in a large bowl along with chickpeas, cumin, paprika powder, bird eye chili, pepper and a little olive oil and mix well. Spread evenly on baking sheet, place in oven and bake for 30-35 minutes .
500 g Sweet potato, 400 g Chickpeas, 1 tbspn Cumin, 1 tbspn Paprika powder, 1 Piece Bird Eye Chili, 30 ml Olive oil, Pepper to taste
Add kale to the bowl already used. Add a dash of olive oil and salt and knead with your hands until the kale is nice and soft. Set aside.
150 g Kale, 30 ml Olive oil, Salt to taste
In the meantime, prepare the dressing.
FOR THE DRESSING provide a blender. Add in cashews, garlic, vegetable milk, nutritional yeast flakes, Dijon mustard, lemon juice and salt. Process on high speed to make a fine sauce.
100 g Cashews, 1 tbspn Garlic granules, 180 ml Plant milk, 1 tbspn Nutritional yeast flakes, 1 tbspn Dijon mustard, 30 ml Lemon juice, ½ tbspn Salt
Mix kale, oven roasted chickpeas, sweet potato and fresh parsley together with dressing in a large salad bowl.
1 Cup chopped parsley
Divide among plates, garnish with parsley and parmesan and enjoy!
Chili flakes, Vegan parmesan, Fresh parsley
This delicious salad lasts up to 2 days in the refrigerator. Best when slightly chilled.