Coconut Ranch Kale Salad
Ingredients
FOR COCONUT RANCH:
- 1/4 cup coconut milk
- 1/4 cup vegan mayonnaise
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons freshly chopped dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
- Kosher salt
- Freshly ground black pepper
FOR SALAD:
- 1 large sweet potato sliced into 1/4″ thick half moons
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil divided
- 1 1/2 teaspoons chili powder divided
- Kosher salt
- Freshly ground black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 large bunch curly kale washed, dried, stems removed
- Avocado thinly sliced
- Shaved vegan parmesan
Instructions
- Step 1: Whisk together coconut milk, vegan mayonnaise, herbs, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Chill until ready to use.
- Step 2: Preheat your oven to 400°F. Toss sweet potatoes with 1 tablespoon oil, 1 teaspoon chili powder, salt, and pepper. Bake until tender and crispy, about 35-40 minutes.
- Step 3: Pat chickpeas dry and toss with remaining oil and chili powder. Bake until crisp, about 30 minutes.
- Step 4: Massage kale with salt for about 1 minute. Place in a bowl and top with sweet potatoes, chickpeas, avocado, and vegan parmesan. Drizzle with coconut ranch and enjoy!