Creamy Kale and Sweet Potato Salad

Gluten-free | Grain-free | Recipes | Sugar-free | Vegetarian

By: Ashley Dew

This is a soulful dish that is perfect for the winter months. Paprika and cumin roasted sweet potatoes and chickpeas are tossed through kale that is coated with a creamy cashew dressing, topped with a sprinkling of fresh parsley, chilli flakes and black pepper. It provides a flavor punch that will leave you asking for more.  

Here’s how to make this Creamy Kale and Sweet Potato Salad…

#Autumn | #Winter

Servings

4

Ready In:

35 mins

Calories:

532

Good For:

Dinner

Ingredients

For the salad:

  • 2 large (500g) sweet potatoes, peeled and cut into bite-size pieces
  • 400 g of chickpeas, drained and rinsed
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 200 g kale, roughly chopped
  • 1 pinch of chili flakes, optional for a spicy kick
  • 1 drizzle of olive oil
  • Salt and pepper, to taste
  • A handful of chopped fresh parsley

For the dressing:

  • 150 g cashews or cashew butter
  • 2 roasted cloves of garlic
  • 6 tablespoons of almond or cashew milk
  • 1 tablespoon of nutritional yeast, optional
  • 2 teaspoons of mustard 
  • Juice of 1 lemon
  • 1 pinch of salt

Instructions

Step 1

1. Preheat the oven to 190°C (375F), fan setting

Step 2

Place the sweet potato chunks onto a baking tray or dish and drizzle with olive oil, cumin, paprika and a pinch of salt. Mix well and roast for 30-35 minutes until the sweet potatoes begin to soften.

Step 3

While they cook, make the dressing. Place all the ingredients into a powerful blender and blend until smooth.

Step 4

Place the kale into a large mixing bowl and add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale goes nice and soft. Once soft, pour the dressing into the bowl and gently rub it in, again using your hands. If you have a hard time digesting leafy greens, you can steam the kale for 5 minutes prior to the massaging procedure.

Step 5

Once cooked, remove the sweet potatoes from the oven, allow to cool for a few minutes and then toss through the kale. Add in the chickpeas and finish with fresh parsley, a crack of black pepper and a pinch of chili flakes.

Step 6

Serve and enjoy!

Nutrition Facts

Servings 12

Amount per Serving
Calories 532
Total Fat 26.6g
– Saturated Fat 4.5g
– Monounsaturated Fat 11.4g
– Polyunsaturated Fat 7.2g
– Trans Fat 0g
Cholesterol 0mg
Sodium 478mg
Total Carbohydrates 62.9g
– Dietary Fiber 12.9g
– Sugars 10.3g
Protein 15.5g

 

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