Roasted Sweet Potato & Chickpea Kale Salad Bowl
Servings 4 servings
With warm, roasted sweet potatoes, crunchy chickpeas, and creamy avocado on a bed of well-dressed kale, this Sweet Potato Kale Bowl is an easy plant-based meal satisfying enough to keep you full for hours! The toppings are coated with a creamy cashew-based roasted garlic dressing that brings out the sweet and savory flavors. Perfect for meal prep! {Vegan, dairy-free, gluten-free}
Ingredients
For the kale bowls
- 2 medium sweet potatoes, diced into 1 inch cubes
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt and black pepper
- 14 ounce can low sodium chickpeas, drained
- 8 cups shredded kale, packed
- 1 avocado, sliced
For the roasted garlic dressing
- 1 cup unsalted cashews
- 3/4 cup water
- 1 tablespoon lemon juice
- 4 large cloves garlic, roasted
- 2 teaspoons nutritional yeast
- 1/2 teaspoon salt
Instructions
- Soak one cup of cashews in a bowl of boiling hot water for at least 20-30 minutes.
- Preheat oven to 425 degrees F.
- On a large rimmed baking sheet, add the garlic cloves, diced sweet potatoes, and chickpeas. Drizzle with 2 tablespoons of olive oil and toss to coat. Next, sprinkle the chili powder, paprika, garlic powder, salt and pepper over the sweet potatoes and chickpeas. Toss well to evenly coat. Transfer to the oven and roast for 20-25 minutes, flipping halfway through, or until the chickpeas are crisp, sweet potatoes are tender and the garlic is roasted and fragrant.
- Meanwhile, in a large salad bowl, add the kale and massage with 1 teaspoon of olive oil for a couple of minutes.
- To make the dressing, drain the cashews. Combine the soaked cashews, water, lemon juice, roasted garlic cloves and salt in a high power blender and blend until smooth and creamy. Taste and adjust the flavors if desired, adding more lemon juice or salt as necessary.
- Add some of the creamy dressing to the kale and toss to coat. Next, add the roasted sweet potatoes and chickpeas in with the kale. Drizzle on some additional dressing and toss to combine. Top the salad with avocado. Serve and enjoy! The salad keeps well for 3-4 days in the fridge; add the avocados just before serving.
Notes
- I only used about 3/4 of the dressing for all four kale bowls, so you'll most likely have some left over. If you do have leftover dressing, it's also great as a creamy sauce tossed with cooked pasta, drizzled in wraps or other bowls as well. The nutritional information is based on using only about 3/4 of the dressing divided equally among the four bowls.
Nutrition
Calories: 488kcalCarbohydrates: 52gProtein: 14gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 757mgPotassium: 1137mgFiber: 14gSugar: 7gVitamin A: 20957IUVitamin C: 49mgCalcium: 201mgIron: 5mg
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