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Kale, Broccoli and Roasted Sweet Potato Salad with Creamy Cashew Dressing

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Ingredients

Scale

Ingredients:

  • 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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Enjoy!

Find it online: https://liveenergized.com/alkaline-recipes/creamy-kale-broccoli-sweet-potato-salad/