Sweet Potato & Chickpea Kale Salad with Cashew Dressing

For the salad:

• 500 g sweet potatoes, peeled & bite‑sized
• 240 g canned chickpeas, drained & rinsed
• 1 tsp ground cumin
• 1 tsp paprika
• 200 g kale, roughly chopped
• Handful parsley, chopped
• Pinch dried chilli flakes (optional)
• Drizzle olive oil
• Sea salt & black pepper

For the dressing:

• 150 g cashews (soaked 10 min if needed)
• ½ clove garlic, crushed
• 6 tbsp almond milk
• 1 tbsp nutritional yeast (optional)
• 2 tsp Dijon mustard
• Juice of 1 lemon
• Pinch sea salt

Method

1. Preheat oven to 190 °C fan (375 °F). Toss sweet potatoes and chickpeas with olive oil, cumin, paprika, salt & pepper. Roast 30–35 min until tender and lightly crisp.
2. Blitz dressing ingredients until smooth; add drop of almond milk if needed.
3. Massage kale with olive oil & salt for 2–3 min, then toss with dressing until leaves are glossy.
4. Fold cooled roast veg into kale, garnish with parsley, chilli flakes, and cracked black pepper.