Instructions

• Preheat oven to 410°F (210°C).
• Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on lined baking sheet. Roast until tender and golden brown (about 20 to 25 minutes).
• In small pot, cover cashews with water, bring to boil, then reduce heat and simmer for 10 to 15 minutes. Drain and set aside to cool slightly.
• Toss chickpeas with smoked paprika, salt, pepper, and 1 tablespoon olive oil. Toast in pan over medium heat for 5 minutes until crispy.
• Place sliced onions in ice bath for a few minutes, then drain.
• Blend cashews, garlic, maple syrup, lemon juice, salt, and 4 tablespoon water until smooth. Gradually add more water, 1 tablespoon at a time, to create a pourable consistency.
• In serving bowl, massage kale with pinch of salt. Add carrots, radishes, and onions, then top with roasted sweet potatoes and crispy chickpeas.
• Drizzle with cashew cream and serve.