2 medium sweet potatoes, cut into bite-sized pieces
1 head of broccoli, shaved thinly with a vegetable peeler
1 can of chickpeas, drained and rinsed
1 teaspoon ground cumin
1 teaspoon smoked paprika
200g kale, tough stems removed and chopped
Pinch of red pepper flakes
Pinch of garlic powder
Drizzle of extra-virgin olive oil
Salt and black pepper
Fresh parsley, chopped
For the dressing:
1 cup raw cashews, soaked in water for at least 2 hours
2 cloves of raw garlic
1/2 cup unsweetened almond or oat milk
2 teaspoons dijon mustard
Juice of 1 lemon
Pinch of sea salt
Water to get your desired consistency (may or may not be needed)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the sweet potatoes, broccoli shavings, and chickpeas with the cumin, smoked paprika, red pepper flakes, olive oil, salt, and black pepper.
Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
While the vegetables are roasting, make the dressing. Drain and rinse the soaked cashews and add them to a blender along with the roasted garlic, almond or oat milk, dijon mustard, lemon juice, and salt. Blend until smooth and creamy.
In a large bowl, combine the roasted vegetables with the chopped kale. Drizzle the dressing over the top and toss to coat. Top with chopped parsley and serve.
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