Coconut Ranch Kale Salad
Ingredients
- For Coconut Ranch dressing:
- 1/4 cup coconut milk
- 1/4 cup vegan mayonaise
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped chives
- 2 tsp freshly chopped dill
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- pinch cayenne pepper
- Kosher salt
- Freshly-ground black pepper
- For salad:
- 1 large sweet potato, cut in 1/4" thick half moons
- 1 Tbsp plus 2 tsp extra-virgin olive oil
- 1 1/2 tsp chili powder
- Kosher salt & freshly ground black pepper
- 1 15 oz. can chickpeas, drained and rinsed
- 1 large bunch Kale, washed and dried with stems removed
- 1 avocado, thinly sliced
- Shaved vegan parmesan
Instructions
- In a small bowl, whisk together coconut milk and mayonnaise. Add herbs, garlic powder, onion powder, and a pinch of cayenne. Stir to combine, then season with salt and pepper. Refrigerate until ready to use.
- Preheat oven to 400°. Place sweet potatoes on a large baking sheet and drizzle with 1 tablespoon oil and season with 1 teaspoon chili powder, salt, and pepper. Toss to coat, then spread potato slices out in an even layer.
- Bake until tender and bottoms start to crisp, 35 to 40 minutes.
- Pat chickpeas dry with a paper towel and place on a small baking sheet. Bake until dried out and crisp, 30 minutes.
- While chickpeas are still warm, place in a medium bowl. Add remaining 2 teaspoons oil and ½ teaspoon chili powder. Toss to combine and season with salt and pepper.
- Place dried kale on a cutting board and roughly chop into bite sized pieces. Place in a large bowl. Add a large pinch of salt and massage kale with your fingers, rubbing the salt in for about 1 minutes.
- Top kale with sweet potatoes, chickpeas, avocado, and parmesan. Drizzle with coconut ranch to serve.
Notes
This recipe is courtesy of Delish