Introducing a vibrant and nutritious salad featuring the earthy sweetness of sweet potatoes, the protein-packed goodness of chickpeas, and the robust flavor of kale, all brought together with a creamy and tangy cashew dressing. This salad is not only bursting with flavor but also packed with essential nutrients, making it a satisfying meal on its own or a delightful side dish. With a perfect balance of textures and a harmonious blend of spices and herbs, this salad is sure to tantalize your taste buds and leave you feeling nourished and energized. Whether you’re looking for a hearty lunch option, a colorful addition to your dinner table, or a nutritious dish to impress your guests, this sweet potato, chickpea, and kale salad with creamy cashew dressing is a perfect choice. Let’s dive into the recipe and experience the deliciousness firsthand!
- Prepare the Sweet Potatoes and Chickpeas: Preheat your oven to 200°C (400°F). Peel and chop 2 large sweet potatoes into bite-sized pieces. Rinse and drain 1 can of chickpeas. In a mixing bowl, toss the sweet potato pieces and chickpeas with 1 teaspoon each of ground cumin and paprika, a pinch of chili flakes, and a drizzle of olive oil. Season with salt and pepper to taste. Spread the sweet potatoes and chickpeas in a single layer on a baking sheet lined with parchment paper and roast in the preheated oven for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Prepare the Kale: While the sweet potatoes and chickpeas are roasting, prepare the kale. Wash and dry 200g of kale leaves. Remove the tough stems and tear or chop the leaves into bite-sized pieces. You can massage the kale with a bit of olive oil to help tenderize it if desired.
For the dressing:
- Prepare the Cashews: If you haven’t already, soak 150g of cashews in water for at least 4 hours or overnight. This will help them soften and blend more easily. Alternatively, you can quick-soak them by pouring boiling water over the cashews and letting them sit for about 1 hour.
- Roast the Garlic: Preheat your oven to 180°C (350°F). Wrap 2 cloves of garlic in aluminum foil and roast them in the preheated oven for about 20-25 minutes, or until they are soft and golden. Allow the roasted garlic to cool slightly before using.
- Blend the Dressing: In a blender or food processor, combine the soaked cashews (drained), roasted garlic cloves (peeled), 6 tablespoons of almond or oat milk, 1 tablespoon of nutritional yeast, 2 teaspoons of Dijon mustard, and the juice of 1 lemon. Blend until smooth and creamy. Season with a pinch of salt to taste.
Assembly:
- Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes and chickpeas with the prepared kale.
- Dress the Salad: Drizzle the creamy cashew dressing over the salad mixture. Use as much or as little dressing as you prefer, depending on your taste.
- Garnish and Serve: Garnish the salad with fresh parsley leaves for a pop of color and freshness. Serve immediately as a hearty and nutritious meal or side dish. Enjoy!
