Today, I’m excited to share with you one of my favorite recipes: Creamy Kale Sweet Potato and Chickpea Salad.
This dish is packed with flavor, nutrition, and simplicity, making it perfect for weeknight dinners, meal prep, or any time you’re craving a delicious and nourishing meal. Let’s dive in!
The Inspiration Behind the Recipe
Before we get into the details of this mouthwatering salad, let me share a bit about its inspiration. I drew inspiration from two sources: the vibrant, nutrient-packed salads from Sweetgreen and the creative, plant-based recipes of Deliciously Ella.
Combining the hearty goodness of sweet potatoes and chickpeas with the freshness of kale and a creamy cashew dressing, this salad is a true celebration of wholesome ingredients and bold flavors.
Simple Ingredients, Big Flavor
One of the things I love most about this recipe is its simplicity. With just a handful of ingredients, you can create a dish that’s bursting with flavor and nutrition. Here’s what you’ll need:
- 4 cups chopped kale leaves, stems removed
- 2 cups diced sweet potatoes
- 1 15-oz. can chickpeas, drained & rinsed
- 1 lb. ground turkey (optional)
- Creamy cashew dressing (recipe below)
- Avocado oil, garlic seasoning, salt & pepper
And for the creamy cashew dressing, you’ll need:
- 3/4 cup raw cashews
- 1/4 cup almond milk
- 1 tbsp. nutritional yeast
- 1 tbsp. Dijon mustard
- Juice from 1 lemon
- 1 tsp. kosher salt
Tips for Serving and Storage
This Creamy Kale Sweet Potato and Chickpea Salad is perfect as a main course for lunch or dinner. It’s also great for meal prep, as it can be stored in an airtight container in the refrigerator for 3-4 days. Here are a few additional tips for serving and storage:
- For extra flavor, try adding a sprinkle of lemon zest or your favorite spice mix to the salad before serving.
- If you’re making this salad ahead of time, I recommend storing the creamy cashew dressing separately from the salad ingredients and tossing everything together just before serving.
- To keep the crispy chickpeas from getting soggy, you can place them on a separate paper towel-lined plate before adding them to the salad.
- If you’re planning to enjoy this salad the next day, I suggest storing any leftovers in separate containers to maintain freshness and prevent the kale from becoming too wilted.
Preparing the Salad
Now, let’s dive into the preparation process. Follow these simple steps to create a salad that’s sure to impress:
- Preheat your oven to 400ºF.
- In a large mixing bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle them with avocado oil and season generously with kosher salt, pepper, and garlic seasoning. Toss well to coat.
- Spread the sweet potatoes and chickpeas evenly onto an oiled, foil-lined baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
- While the sweet potatoes and chickpeas are roasting, you can prepare the ground turkey (if using) in a skillet. Simply cook it with the same seasonings used for the sweet potatoes and chickpeas until it’s no longer pink, about 5 minutes. Remove from heat and set aside.
- Next, let’s make the creamy cashew dressing. In a high-speed blender, combine the raw cashews, almond milk, nutritional yeast, Dijon mustard, lemon juice, and kosher salt. Blend until smooth and creamy, adding 1-2 tablespoons of water if needed to achieve your desired consistency.
- Once the dressing is ready, it’s time to assemble the salad. In a large serving bowl, add the chopped kale leaves. Pour over half of the creamy cashew dressing and use your hands to massage and soften the kale leaves.
- Add the cooked ground turkey (if using), roasted sweet potatoes, and crispy chickpeas to the bowl with the kale. Pour over the remaining dressing and toss well to coat everything evenly.
- Serve the salad immediately and enjoy every flavorful bite!
FAQs Section
1. Can I make this salad without the ground turkey?
Absolutely! This salad is delicious with or without ground turkey. Feel free to customize it to suit your preferences.
2. Can I use a different type of nut for the dressing?
Yes, you can experiment with different nuts for the dressing. Cashews work particularly well due to their creamy texture, but almonds or even sunflower seeds can be used as alternatives.
3. How long does the creamy cashew dressing last in the refrigerator?
The dressing can be stored in an airtight container in the refrigerator for up to one week. Just give it a good stir before using.
4. Can I substitute kale with another type of leafy green?
While kale works beautifully in this salad, you can certainly use other leafy greens such as spinach or arugula if you prefer.
5. Can I freeze the salad for later?
I don’t recommend freezing this salad, as the texture of the kale and other ingredients may change once thawed. It’s best enjoyed fresh or stored in the refrigerator for a few days.
6. Is there a way to make this Creamy Kale Sweet Potato and Chickpea Salad vegan?
Yes, simply omit the ground turkey or substitute it with your favorite plant-based protein option, and ensure all other ingredients are vegan-friendly.
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Creamy Kale Sweet Potato and Chickpea Salad
Ingredients
- 4 cups chopped kale leaves stems removed
- 2 cups diced sweet potatoes
- 1 15- oz. can chickpeas drained & rinsed
- 1 lb. ground turkey optional
- Creamy cashew dressing recipe below
- Avocado oil garlic seasoning, salt & pepper
- 3/4 cup raw cashews
- 1/4 cup almond milk
- 1 tbsp. nutritional yeast
- 1 tbsp. Dijon mustard
- Juice from 1 lemon
- 1 tsp. kosher salt
Instructions
- Now, let’s dive into the preparation process. Follow these simple steps to create a salad that’s sure to impress:
- Preheat your oven to 400ºF.
- In a large mixing bowl, combine the diced sweet potatoes and drained chickpeas. Drizzle them with avocado oil and season generously with kosher salt, pepper, and garlic seasoning. Toss well to coat.
- Spread the sweet potatoes and chickpeas evenly onto an oiled, foil-lined baking sheet. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.
- While the sweet potatoes and chickpeas are roasting, you can prepare the ground turkey (if using) in a skillet. Simply cook it with the same seasonings used for the sweet potatoes and chickpeas until it’s no longer pink, about 5 minutes. Remove from heat and set aside.
- Next, let’s make the creamy cashew dressing. In a high-speed blender, combine the raw cashews, almond milk, nutritional yeast, Dijon mustard, lemon juice, and kosher salt. Blend until smooth and creamy, adding 1-2 tablespoons of water if needed to achieve your desired consistency.
- Once the dressing is ready, it’s time to assemble the salad. In a large serving bowl, add the chopped kale leaves. Pour over half of the creamy cashew dressing and use your hands to massage and soften the kale leaves.
- Add the cooked ground turkey (if using), roasted sweet potatoes, and crispy chickpeas to the bowl with the kale. Pour over the remaining dressing and toss well to coat everything evenly.
- Serve the salad immediately and enjoy every flavorful bite!