Creamy Kale & Sweet Potato Salad
Serves
4
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
2 sweet potatoes, peeled, cut into bite-sized pieces
14 oz (400 g) can chickpeas, drained, rinsed
2 tsp olive oil, divided
1 tsp ground cumin
1 tsp paprika
salt & pepper, to taste
7 oz (200 g) kale, roughly chopped
1 handful of parsley, chopped
pinch of red pepper flakes (optional)
Nutrition
(Per Serving)
Calories
442
Fats
22 g
Protein
15 g
Carbs
46 g
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sweet potatoes and chickpeas onto a baking sheet and toss with the 1 teaspoon of olive oil, cumin, paprika, salt, and pepper. Roast in the hot oven for 30 to 35 minutes until the sweet potatoes have softened.
- Meanwhile, place all the dressing ingredients into a high-speed blender and blend until smooth.
- Massage the kale leaves with the remaining teaspoon of olive oil and salt until soft. Add the dressing and mix well.
- Add the roasted sweet potatoes and chickpeas to the kale. Garnish with parsley, black pepper, and red pepper flakes.