Ingredients
Vegetables
- 3 cups diced sweet potato
- 1 bunch lacinato kale (finely sliced)
- 2 cups shredded cabbage
- 1 bell pepper (finely sliced)
- 1/4 cup diced green onion
Protein
- 1 15oz can chickpeas, drained & rinsed
Dressing & Toppings
- 1 tablespoon oil (for roasting)
- Salt & pepper to taste
- 1 batch spicy Thai almond butter dressing
- 1/4 cup roasted peanuts (optional)
Instructions
- Preheat and Roast Sweet Potatoes: Preheat your oven to 400ºF (204ºC). Toss the diced sweet potatoes with oil, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for about 30 minutes, turning them halfway through to ensure even cooking and caramelization.
- Prepare the Salad Base and Combine: While the sweet potatoes are roasting, in a large bowl, combine finely sliced lacinato kale, shredded cabbage, finely sliced bell pepper, diced green onion, and drained chickpeas. When the sweet potatoes are done and slightly cooled, add them to the veggie mixture. Pour the spicy Thai almond butter dressing over the salad and toss everything together thoroughly.
- Marinate and Serve: Place the combined salad in the refrigerator for at least 30 minutes to allow the flavors to meld and the kale to soften slightly. When ready to serve, scoop the salad into bowls and sprinkle with roasted peanuts for an added crunch. Enjoy this flavorful, nutrient-packed salad!
Notes
- You can substitute lacinato kale with curly kale or another sturdy green if preferred.
- For a nut-free option, omit the roasted peanuts or replace with roasted seeds like pumpkin or sunflower seeds.
- If you prefer a milder dressing, reduce the amount of chili or spicy elements in the almond butter dressing.
- This salad is best served within a day or two to maintain optimal freshness and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegan
