Harvest Kale and Sweet Potato Salad
A filling and delicious fall salad with roasted sweet potato, caramelized onions, crispy chickpeas, and toasted maple walnuts on a bed of kale & brown rice.<br><br><em>Make this recipe? Tag me on social media <strong>@houbakes!</strong></em>
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb sweet potatoes (about 1-2 medium)
- 1 540ml can chickpeas, drained and rinsed
- 1 onion
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 3-4 tbsp+ olive or avocado oil
- 1/2 to 1 bunch kale, washed and chopped
- ~20 walnuts, toasted or candied (nut free: pumpkin seeds)
- cooked brown rice, for serving
- salad dressing of choice
Instructions
- 1
Preheat oven to 375°F. Lay chickpeas on a dish towel or paper towel and pat to dry. Peel and dice sweet potatoes. Peel and julienne onion.
- 2
In a medium bowl, combine 2 tbsp oil, paprika, chili powder, cumin, and salt. Add chickpeas, potatoes, and onion. Toss to coat; add additional spices or oil if needed. Spread on a baking sheet in a thin and even layer.
- 3
Bake for 10 min, use a spatula to stir to prevent burning, then bake another 10 min. If additional browning or crispiness is desired, bake an additional 5-10min. Remove and cool.
- 4
While the sweet potatoes/chickpeas/onion is baking, massage the kale with a tbsp of oil. This should soften the leaves a bit and make them bright green and shiny in appearance.
- 5
Assemble: For each serving, start by laying a bed of kale and brown rice. Add some of the sweet potatoes, chickpeas, and onions (as much as you want!). Garnish with some walnuts or pumpkin seeds and drizzle on some salad dressing. Yum!