Sweet Potato & Kale Salad

A plate of creamy kale, sweet potato, avocado and chickpea salad.

A super healthy and nutritious Sweet Potato & Kale Salad with crispy chickpeas, creamy avocado, cucumber, feta and fresh herbs tossed with a creamy roasted sesame dressing.

5 from 1 vote

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Course: Salad

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: serves

Calories: 251kcal

Author: Lucy Mathieson

Cost: $10

Equipment

Oven

Ingredients

For The Baked Sweet Potato & Chickpeas

2 sweet potatoes chopped into cubes
400 g can chickpeas rinsed and drained
½ red onion finely sliced
3 tbs olive oil
2 tbs sesame seeds
2 teaspoon ground paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
salt and pepper to season

For The Kale

4 cups kale
1 teaspoon olive oil
1 tbs lemon juice
pinch of salt

For The Salad

2 Lebanese cucumbers diced
⅓ cup fresh dill and parsley finely chopped
1 avocado sliced
100 g feta crumbled
roasted sesame dressing see notes

Instructions

Preheat the oven to 220 degrees celsius (fan forced).
Place the cubed sweet potato, drained chickpeas and red onion into a large baking dish.
Add the olive oil, sesame seeds, paprika, onion powder, garlic powder, cumin powder, salt and pepper.
Mix until well coated.
Bake for 40 minutes (stirring occasionally) until the chickpeas are crunchy and the sweet potato is tender.
To prepare the kale, remove the stems and discard. Wash and dry the leaves thoroughly.
Chop into small pieces.
Place the chopped kale into a bowl, add the olive oil, lemon juice and salt.
Massage and squeeze until the kale is softened and wilted (see notes).
Add the chopped cucumber and herbs to the kale. Mix to combine.
Pour into a serving bowl.
Top with the sweet potato and chickpea mixture.
Mix until combined.
Pour the roasted sesame dressing over the top and toss to combine.
Serve with the sliced avocado and crumbled feta on top.
*Add extra dressing to your liking.

Notes

RECIPE NOTES & TIPS

Kale - it's very important to prepare and massage the kale leaves with olive oil and lemon juice so that they soften/wilt otherwise they may be dry and bitter.
Serve - serve this salad warm or at room temperature.
Storage - store any leftovers in an airtight container in the fridge for up to 3 days.
Freezing - I do not recommend freezing this salad.
Variations - add some toasted sunflower seeds or pepitas, toss through some cooked quinoa, or swap the feta for parmesan cheese.
Roasted sesame dressing - I highly recommend using the Kewpie brand of roasted sesame dressing (available at all major supermarkets including Woolworths and Coles). Alternatively, you can make your own roasted sesame dressing using this recipe.

Nutrition