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Deliciously Ella’s Creamy Kale and Sweet Potato Salad

Deliciously Ella’s Creamy Kale and Sweet Potato Salad Bliss

Deliciously Ella’s Creamy Kale and Sweet Potato Salad is a vibrant, nutrient-packed dish that combines creamy textures with fresh ingredients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Plant-based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Sweet Potatoes use orange or purple varieties for best flavor
  • 1 can Chickpeas canned or cooked from scratch
  • 4 cups Kale curly kale works best
  • 2 tablespoons Olive Oil substitute with avocado oil if desired
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Chili Flakes optional for heat
  • 1/4 cup Fresh Parsley substitute with cilantro for a different flavor
For the Dressing
  • 1 cup Cashews can substitute with almonds or sunflower seeds
  • 2 cloves Roasted Garlic use fresh minced garlic for sharper taste
  • 1/2 cup Almond Milk substitute with any plant-based milk
  • 2 tablespoons Nutritional Yeast optional for cheesy flavor
  • 1 tablespoon Dijon Mustard substitute with yellow mustard for different flavor
  • 2 tablespoons Lemon Juice lime juice can be used as substitute
  • 1 teaspoon Ground Cumin substitute with coriander for milder flavor
  • 1 teaspoon Paprika use smoked paprika for richer taste

Equipment

  • oven
  • Baking Tray
  • mixing bowl
  • Blender

Method
 

Instructions
  1. Preheat the oven to 190°C (375°F) with the fan setting on.
  2. Toss sweet potatoes and chickpeas on a baking tray with olive oil, ground cumin, paprika, and salt. Spread them evenly and roast for 30-35 minutes until fork-tender and crunchy.
  3. Blend the dressing ingredients until smooth and creamy.
  4. Massage the kale in a mixing bowl with a drizzle of olive oil and a pinch of salt until the leaves soften.
  5. Combine the massaged kale with the creamy dressing, tossing gently to ensure even coating.
  6. Mix in the roasted sweet potatoes and chickpeas, top with fresh parsley, black pepper, and optional chili flakes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 18000IUVitamin C: 90mgCalcium: 100mgIron: 3mg

Notes

Optional: Top with nuts for added crunch. Cool roasted vegetables slightly before combining with kale for best texture.

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