Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Servings 4
Ingredients
For the salad:
1tablespoonextra virgin olive oil
1large sweet potatopeeled, Blade C
salt and pepperto taste
¼teaspoongarlic powder
3packed cups chopped kale
For the dressing:
1/4cupraw cashewssoaked for at least 2 hours
1/4cupunsweetened almond milk
1large cloves garlic
1/2tablespoonsfreshly squeezed lemon juice
1/2teaspoondijon mustard
salt and pepperto taste
For the chickpeas:
1 15-ouncecan of chickpeasdrained, rinsed, patted dry
1/2teaspoonground cumin
1teaspoonchili powder
1/4teaspooncayenne pepper
½tablespoonextra virgin olive oil
saltto taste
Instructions
Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together. Add in the chickpeas, toss to coat, and then drizzle with the olive oil. Toss again to mix. Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.
Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl when done.
While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy. Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.
When sweet potato noodles are done, wipe the skillet clean. Coat with cooking spray and add in the kale. Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles.
When the chickpeas are done roasting, prepare the salad. Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly. Portion onto four plates and top with spiced chickpeas. Serve immediately.
Recipe Notes
Per serving (1 out of 4) - Calories: 317, Fat: 12g, Saturated Fat: 2g, Carbs: 43g, Fiber: 11g, Sugars: 7g, Protein: 13g, Sodium: 359mg