Green kale salad with baked sweet potato and chickpeas
Here's a cute salad to give your winter veggies a sprinkle of spring!
MAIN / 3-4 SERVINGS / 60 MIN / EASY
INGREDIENTS
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500 g sweet potato, peeled weight
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1 can chickpeas (230 g chickpeas, cooked and drained weight)
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100 g kale, weight without stems
Dressing:
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4 tbsp. oil
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1 tsp. red curry paste
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1 orange, juice (approx. 1 dl orangejuice)
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2 cloves of garlic, chopped fine
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1 cm ginger, chopped fine
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½ - 1 tsp. smoked paprika
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Salt and pepper
HOW TO MAKE IT
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Preheat the oven, 200 degrees Celsius
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Peel and wash sweet potatoes and cut them in small pieces (approx. 1x1 cm)
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Drain chickpeas from the aquafaba (the chickpeas-water in the can)
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Add the diced sweet potatoes and chickpeas in a bowl.
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In another bowl add all of the ingredients to make the dressing. Whisk all the ingredients very well and taste it.
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Add the dressing to the bowl with sweet potatoes and chickpeas, and mix it until it’s coated.
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Spread it all in a large baking sheet.
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Place it in the oven and roast about 40 minutes. After 20 minutes turn sweet potatoes and chickpeas with a palette or spoon.
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Meanwhile, wash and peel the green kale. Remove all the stems.
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Chop the kale in small pieces and put it in a bowl.
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Know you need to “squeeze” the kale with you hands approx 2 minutes. When you squeeze it well, it will be softer and easier to eat.
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Let sweet potato and chickpeas cool about 5 minutes before you add it to the bowl with the kale.
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Mix it together.
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Ready to serve - Enjoy!
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Recipe by Sofie Birkelyng.