Coconut Ranch Kale Salad

Coconut Ranch Kale Salad

Serves 4

For the dressing:

4 tbsp. coconut milk

4 tbsp. vegan mayonnaise

1 tbsp. fresh parsley, chopped

1 tbsp. fresh chives , chopped

2 tsp. fresh dill, chopped

½ tsp. garlic powder

¼ tsp. onion powder

pinch of cayenne pepper

salt & pepper

For salad:

1 large sweet potato, cut into ¼ " (0.5cm) thick half moons

1 tbsp. + 2 tsp. extra-virgin olive oil, divided

1 tsp. + ½ tsp. chili powder, divided

salt & pepper

8.5 oz. (240g) canned chickpeas, drained & rinsed

1 large bunch curly kale, stems removed, roughly chopped

1 avocado, thinly sliced

2 tbsp. vegan parmesan, grated

What you need to do

Preheat the oven to 400°F (200°C).

To make the coconut ranch dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.

Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of chili powder, salt, and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.

Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.

While the chickpeas are still warm, place in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.

Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.

Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with coconut ranch dressing to serve.