Sweet Potato Kale Bowl with Creamy Roasted Garlic Dressing
Servings 4 to 6 servings
These Sweet Potato Kale Bowls are a tasty and versatile way to add some extra veggies into to your day. Eat them as is or switch them up by incorporating different add-ins such as roasted chickpeas, chicken, nuts or seeds! And don't forget to drizzle on the delicious creamy roasted garlic dressing! {Vegan, gluten-free, & paleo}
Ingredients
For the sweet potatoes:
- 4 cups diced sweet potato diced into 1-inch cubes
- 2 tbsp. olive oil
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1/4 tsp salt and pepper
For Creamy Roasted Garlic Dressing:
- 1 cup raw unsalted cashews
- 3/4 cup water
- 1 tbsp. lemon juice
- 4 cloves garlic roasted
- 1/2-3/4 teaspoon salt adjust to taste
For kale:
- 8 cups chopped kale
- 1 tsp. olive oil
Additional optional add-ins:
- Pumpkin or sunflower seeds
- Sliced Almonds
- Chopped pecans or walnuts
- Sprinkle of dried cranberries optional
- Grilled Chicken
- Roasted Chickpeas
Instructions
- Preheat oven to 375 degrees F.
- Soak one cup of cashews in a bowl with boiling water for at least 20-30 minutes.
- Meanwhile, toss all of the ingredients for the sweet potatoes together in a large bowl until the sweet potatoes are coated with the olive oil and spices.
- Place on a baking sheet in a single layer. At the same time, add four garlic cloves to the baking sheet and drizzle with a bit of olive oil.
- Bake sweet potatoes and garlic for 15 minutes. Remove garlic cloves from the oven and continue baking the potatoes for 20-25 minutes, until softened.
- Meanwhile, drain the cashews and add all of the ingredients for the dressing to a blender or food processor and blend until very smooth. You may need to add more water to thin out to desired consistency.
- Place the kale pieces into a large bowl and massage the kale leaves with the olive oil for 5-10 minutes. Add the dressing and toss until the kale is coated in dressing.
- Toss the roasted sweet potatoes gently in with the kale (and any additional add-ins - see above for suggestions) Add more dressing if desired. Serve immediately or place in fridge for later use. For best results, put dressing on salad at least two hours before serving to allow the flavours to absorb into the leaves.
Nutrition
Calories: 451kcalCarbohydrates: 52gProtein: 14gFat: 24gSaturated Fat: 4gSodium: 569mgPotassium: 1402mgFiber: 6gSugar: 8gVitamin A: 33469IUVitamin C: 166mgCalcium: 264mgIron: 6mg
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