Vegan Harvest Salad
Flavorful baked diced sweet potato and chickpeas layered over a bed of fresh kale and avocados with a tasty homemade Dijon dressing.
Servings: 2 servings
Calories: 596kcal
Equipment
- Paring knife
- Small bowl
Ingredients
Salad Ingredients
- 2 cups kale chopped
- 1 1/2 small sweet potatoes sliced into half-moon pieces
- 1 can chickpeas
- 1 avocado
- 1/4 cup pickled onions
- 2 tablespoons sunflower seeds hulled, raw or toasted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
Dressing Ingredients
- 1 tablespoon olive oil
- 2 tablespoons Tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Slice the sweet potatoes into small half-moon-shaped pieces and place them on the same baking sheet.
- Drizzle the olive oil, onion powder, garlic powder and chili powder over the sweet potatoes and chickpeas. Mix to combine and bake for 25 minutes.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding in the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad and enjoy! Add a pinch of salt or black pepper if desired.
Notes
This recipe makes 2 servings, but it's easy to scale it up to feed more people.
Store any leftover salad in an airtight container and refrigerate. Use within three days for maximum freshness.
Nutrition
Serving: 1serving | Calories: 596kcal | Carbohydrates: 51g | Protein: 10g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Sodium: 172mg | Potassium: 1135mg | Fiber: 13g | Sugar: 18g | Vitamin A: 16246IU | Vitamin C: 34mg | Calcium: 159mg | Iron: 3mg
