Name: Roasted Sweet Potato Kale Salad
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium sweet potatoes (cut into ½-inch / 1 cm cubes); 1 medium red onion (sliced); 4 null garlic cloves (peel left on); 1 tsp vegetable oil; 1 tsp ground cumin; 0.5 tsp sweet paprika powder; 0.25 tsp salt; 1 pinch ground black pepper; 1 null lemon juice (juiced); 6 null fresh mint leaves (thinly sliced); 1 tbsp extra-virgin olive oil; 1 tbsp apple cider vinegar; 1 tbsp maple syrup; 0.5 tsp onion powder; 0.25 tsp salt; 1 tbsp extra-virgin olive oil; 4 cups curly kale (stems removed, leaves chopped); 1.5 cups cooked chickpeas; 1 null avocado (diced); 0.25 cup roasted almonds (chopped)

Instructions

Show units in method

1

Preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper.
2

Place the sweet potatoes (3 medium), red onion (1 medium), cloves (4 garlic), vegetable oil (1 tsp), ground cumin (1 tsp), sweet paprika powder (0.5 tsp), salt (0.25 tsp), and ground black pepper (1 pinch) on the sheet and toss to coat.
3

Bake for about 30 minutes, stirring once halfway, until the potatoes are tender.
4

In a medium bowl, combine the juice (1 lemon), mint leaves (6 fresh), extra-virgin olive oil (1 tbsp), apple cider vinegar (1 tbsp), maple syrup (1 tbsp), onion powder (0.5 tsp), and salt (0.25 tsp). Peel the roasted garlic cloves, mash them, and mix them into the dressing.
5

In a large bowl, drizzle the extra-virgin olive oil (1 tbsp) over the curly kale (4 cups) and massage the leaves with your hands for 1 to 2 minutes, until softened.
6

Once the potatoes have cooled slightly, add them to the bowl of kale along with the cooked chickpeas (1.5 cups), avocado (1), and dressing.
7

Toss everything to combine, then top with the roasted almonds (0.25 cup). Enjoy!