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Creamy Kale & Sweet Potato Salad
Sweet potatoes and chickpeas are roasted with paprika and cumin, then tossed through kale with a creamy cashew dressing and finished with a sprinkling of parsley, chilli flakes and black pepper — simple, creamy and delicious.
👥 4 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 190°C fan / 375°F. Place the sweet potato chunks and drained chickpeas on a baking tray 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.
ground cumin1 teaspoonpaprika1 teaspoon
2
While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth.
3
Place the kale into a large mixing bowl; 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 is nice and soft. When ready, pour over the dressing and gently rub it into the kale, again using your hands.
kale7 ozdrizzle of olive oil
4
Once the sweet potatoes and chickpeas are cooked, remove from the oven. Allow to cool for a few minutes and then toss through the kale. Transfer to a serving bowl and finish with fresh parsley, a crack of black pepper and a pinch of chilli flakes.
kale7 oz
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