Go Back
Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Ash Tyrrell

Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe

I recently tried making Deliciously Ella’s Creamy Kale and Sweet Potato Salad, and wow—it was a game-changer! The combination of roasted sweet potatoes and chickpeas with creamy cashew kale is comfort in a bowl.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes about 500g, peeled and cut into bite-size chunks – use firm, orange-fleshed sweet potatoes for natural sweetness.
  • 1 tin 400g chickpeas, drained and rinsed – canned chickpeas save time, but fresh-cooked is even better.
  • 1 teaspoon ground cumin – adds a warm earthy flavor to the roasted vegetables.
  • 1 teaspoon paprika – gives a subtle smokiness; smoked paprika works beautifully too.
  • 200 g kale roughly chopped – choose fresh, vibrant leaves; avoid frozen kale for best texture.
  • Pinch of chili flakes optional – for a gentle heat kick.
  • Drizzle of olive oil – for roasting and massaging the kale.
  • Salt and pepper to taste – I prefer sea salt for a natural flavor boost.
  • Handful of chopped fresh parsley – adds freshness and color.
  • 150 g cashews – soak them for 2 hours if you want a super creamy texture.
  • 2 roasted garlic cloves – roasting brings out a mellow sweetness.
  • 6 tablespoons almond milk – unsweetened for a smooth neutral base.
  • 1 tablespoon nutritional yeast optional – adds a cheesy, umami flavor.
  • 2 teaspoons smooth Dijon mustard – balances the richness with a mild tang.
  • Juice of 1 lemon – brightens up the dressing.
  • Pinch of salt – enhances all the flavors.

Method
 

  1. Start by preheating your oven to 190°C (375°F, fan). Toss the sweet potato chunks and chickpeas with olive oil, cumin, paprika, and a pinch of salt. Roast them for 30–35 minutes until the sweet potatoes are tender and slightly golden.
  2. While the vegetables roast, blend the cashews, roasted garlic, almond milk, Dijon mustard, lemon juice, nutritional yeast, and salt until smooth. The result should be creamy and thick, perfect for coating the kale.
  3. Place the chopped kale in a large bowl, drizzle with olive oil, and sprinkle a little salt. Massage with your hands for 2–3 minutes until the leaves soften and darken. This makes the kale tender and able to absorb the dressing beautifully.
  4. Pour the dressing over the massaged kale and mix gently. Add the roasted sweet potatoes and chickpeas once cooled slightly. Finish with fresh parsley, a sprinkle of chili flakes, and a crack of black pepper before serving.

Notes

  • I like to roast the sweet potatoes until edges are slightly caramelized—it adds depth.
  • Massaging the kale thoroughly makes every bite soft and flavorful.
  • Let the roasted veggies cool a bit before tossing; it keeps the salad from getting mushy.
  • Add a drizzle of extra virgin olive oil right before serving for a glossy finish.