Sweet Potato, Kale & Chickpea Salad with Coconut Ranch Dressing
Ingredients - serves 4
For the dressing:
4 tbsp. coconut milk
4 tbsp. vegan mayonnaise or creme fraiche
1 tbsp. fresh parsley, chopped
1 tbsp. fresh chives , chopped
2 tsp. fresh dill, chopped
½ tsp. garlic powder
¼ tsp. onion powder
pinch of cayenne pepper
salt & pepper
For the salad:
1 large sweet potato, cut into half centimetre slices (thick half moons)
1 tbsp. + 2 tsp. extra-virgin olive oil, divided
1 tsp. + ½ tsp. chili powder, divided
salt & pepper
8.5 oz. (240g) canned chickpeas, drained & rinsed
1 large bunch curly kale, stems removed, roughly chopped
1 avocado, thinly sliced
2 tbsp. vegan parmesan, grated
What you need to do
To make the coconut ranch dressing...
Whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.
To make the salad...
Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of chilli powder, and some salt and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.
Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.
While the chickpeas are still warm, place them in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.
Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.
Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with the coconut ranch dressing to serve.
Nutritional Information (per serving)
kCal - 386 | Fats (g) - 27 | Carbohydrates (g) - 30 | Protein (g) - 9 | Fibre (g) - 10