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Creamy Kale and Sweet Potato Salad

Creamy Kale and Sweet Potato Salad for a Nutritious Delight

This Creamy Kale and Sweet Potato Salad is a nourishing, plant-based dish that combines creamy textures with the sweetness of roasted sweet potatoes and chickpeas.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes Can substitute with butternut squash
  • 1 can Chickpeas Can use black beans or lentils if desired
  • 4 cups Kale Any leafy greens can be used, such as spinach or Swiss chard
  • 2 tablespoons Olive Oil Can be replaced with avocado oil
  • Salt Adjust to taste
  • Pepper Adjust to taste
  • 1/4 cup Fresh Parsley Substitute with cilantro if preferred
For the Creamy Dressing
  • 1 cup Cashews Can swap with sunflower seeds for a nut-free version
  • 3 cloves Roasted Garlic Can use fresh garlic but reduce quantity
  • 1 cup Almond Milk Substitute with any plant-based milk
  • 2 tablespoons Nutritional Yeast Optional for a cheesy flavor
  • 1 tablespoon Smooth Dijon Mustard Substitute with yellow mustard if needed
  • 2 tablespoons Lemon Juice Lime juice can be a substitute
For the Roasting Seasoning
  • 1 teaspoon Ground Cumin Cumin seeds can be used for a stronger taste
  • 1 teaspoon Paprika Can substitute with smoked paprika
  • 1/2 teaspoon Chilli Flakes Optional for added heat

Equipment

  • Oven
  • blender
  • large mixing bowl
  • Baking Tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 190°C (375°F) on the fan setting.
  2. In a large baking tray, toss together peeled and diced sweet potatoes with drained chickpeas. Drizzle them generously with olive oil and sprinkle ground cumin, paprika, and salt. Spread them out into a single layer and roast for 30-35 minutes.
  3. In a blender, combine soaked cashews, roasted garlic, almond milk, nutritional yeast, smooth Dijon mustard, lemon juice, and a pinch of salt. Blend on high until smooth and creamy.
  4. In a large mixing bowl, place the chopped kale leaves and drizzle with olive oil and a sprinkle of salt. Massage the kale leaves for about 2-3 minutes until they soften.
  5. Once the sweet potatoes and chickpeas are done roasting, allow them to cool for a few minutes. Toss the warm sweet potatoes and chickpeas into the bowl with the massaged kale, add the creamy dressing, and gently toss.
  6. Serve the salad in bowls or on a platter. Top with freshly chopped parsley, a sprinkle of black pepper, and optional chili flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Ensure sweet potatoes and chickpeas are evenly coated with olive oil and spices for the best flavor. Allow cooking ingredients to cool slightly before mixing to maintain texture. Experiment with different greens for variety.

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