Ingredients
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the dressing :
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1/4 cup unsweetened apple cider vinegar
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1 tablespoon extra virgin olive oil
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1 clove garlic , minced
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1 teaspoon fresh ginger, grated
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1 pinch of salt
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1 pinch of black pepper
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from 1/2 a lemon
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the salad :
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1 large head of curly kale, stemmed and roughly chopped
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2 medium red bell peppers, cored and sliced into thin strips
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cup canned chickpeas, drained and rinsed
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cup dried currants (optional)
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cup pitted dates, chopped
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cup unsalted , roasted almonds or walnuts, roughly chopped
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1 small red onion, thinly sliced
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1 avocado , cubed and seasoned with lime juice to prevent browning
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the roasted sweet potatoes:
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2 large sweet potatoes, cut into 1-inch cubes
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2 tablespoons coconut oil, melted
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2 tablespoons maple syrup or honey
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1 teaspoon cinnamon
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teaspoon nutmeg
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teaspoon sea salt
Directions
Sub-title: A vibrant and nourishing vegan salad inspired by the flavors of West Africa.
Description: This colorful and flavorful vegan kale salad features spiced roasted sweet potatoes, dates, and chickpeas, making it a perfect meal prep option for lunches or light dinners. The use of fermented lemon dressing gives it a tangy twist while keeping things healthy!
Ingredients:
For the dressing:
1/4 cup unsweetened apple cider vinegar
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 pinch of salt
1 pinch of black pepper
Juice from 1/2 a lemon
For the salad:
1 large head of curly kale, stemmed and roughly chopped
2 medium red bell peppers, cored and sliced into thin strips
½ cup canned chickpeas, drained and rinsed
½ cup dried currants (optional)
⅓ cup pitted dates, chopped
¼ cup unsalted, roasted almonds or walnuts, roughly chopped
1 small red onion, thinly sliced
1 avocado, cubed and seasoned with lime juice to prevent browning
For the roasted sweet potatoes:
2 large sweet potatoes, cut into 1-inch cubes
2 tablespoons coconut oil, melted
2 tablespoons maple syrup or honey
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
Instructions:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a blender or food processor, combine all the ingredients for the dressing until smooth. Set aside.
3. Place the sweet potato cubes in a large bowl and toss with the melted coconut oil, maple syrup, cinnamon, nutmeg, and salt. Transfer them to the prepared baking sheet.
4. Roast the sweet potatoes in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and golden brown. Remove from heat and set aside to cool completely.
5. Meanwhile, make the salad: Add the kale, red bell peppers, chickpeas, currants, dates, nuts, and red onion to a large mixing bowl. Toss well to combine.
6. In another small bowl, whisk together the remaining 2 tablespoons of dressing and pour it over the salad mixture. Gently toss everything together until the kale is evenly coated.
7. Divide the salad among four serving bowls or plates. Top each serving with roasted sweet potatoes, avocado cubes, and any additional chopped nuts if desired. Serve immediately.
Difficulty: Easy
Servings: 4 servings
Nutrition per serving:
Calories: 420kcal | Carbohydrates: 60g | Protein: 12g | Fat: 22g | Saturated Fat: 1.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 620mg | Fiber: 10g | Sugar: 24g | Vitamin A: 1121% | Vitamin C: 30% | Calcium: 10% | Iron: 10%
Steps
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1
Done
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Preheat your oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
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In a blender or food processor, combine all the ingredients for the dressing until smooth. Set aside. |
|
3
Done
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Place the sweet potato cubes in a large bowl and toss with the melted coconut oil, maple syrup, cinnamon, nutmeg, and salt. Transfer them to the prepared baking sheet. |
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4
Done
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Roast the sweet potatoes in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and golden brown. Remove from heat and set aside to cool completely. |
|
5
Done
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Meanwhile, make the salad: Add the kale, red bell peppers, chickpeas, currants, dates, nuts, and red onion to a large mixing bowl. Toss well to combine. |
|
6
Done
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In another small bowl, whisk together the remaining 2 tablespoons of dressing and pour it over the salad mixture. Gently toss everything together until the kale is evenly coated. |
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7
Done
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Divide the salad among four serving bowls or plates. Top each serving with roasted sweet potatoes, avocado cubes, and any additional chopped nuts if desired. Serve immediately. Difficulty: Easy Nutrition per serving: |
