Creamy Kale & Sweet Potato Salad
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 sweet potatoes
- 240g canned chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 7 oz kale
- 1 handful of parsley
- pinch of dried red chilli flakes
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 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.
Step 2
While they cook, make the dressing. Place all of the dressing ingredients into a powerful blender and blitz until smooth.
Step 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.
Step 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.
Step 5
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