Name: Coconut Ranch Kale Salad
Prep time: 20 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 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; 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

Ingredients

Scale

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!