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Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Ben Carraoli

Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe

I’ve been experimenting with more plant-based meals lately, and I have to tell you—this Creamy Kale and Sweet Potato Salad from Deliciously Ella completely won me over. The mix of roasted sweet potatoes, spiced chickpeas, and velvety cashew dressing is just irresistible
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes about 500g, peeled and cut into bite-size pieces – fresh sweet potatoes roast best, frozen can be watery
  • 400 g tin of chickpeas drained and rinsed – rinsing removes excess salt and improves flavor
  • 1 teaspoon ground cumin – adds warm earthy notes
  • 1 teaspoon paprika – smoky paprika works beautifully
  • 200 g kale roughly chopped – fresh kale is best, avoid pre-washed bags which can be limp
  • 1 pinch of chili flakes optional – for a subtle kick
  • 1 drizzle of olive oil – helps roast the vegetables and coat the kale
  • Salt and pepper to taste – season gradually to taste
  • A handful of fresh parsley chopped – adds a burst of freshness
  • 150 g cashews – soak for 2 hours if your blender isn’t super powerful
  • 2 roasted garlic cloves – roasting brings out sweetness
  • 6 tablespoons almond milk – adjust for creaminess
  • 1 tablespoon nutritional yeast optional – adds a subtle cheesy flavor
  • 2 teaspoons Dijon mustard – smooth and tangy
  • Juice of 1 lemon – brightens the flavor
  • 1 pinch of salt – balances all ingredients

Method
 

  1. Preheat your oven to 190°C (375°F). Toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, and salt. Roast for 30–35 minutes until the sweet potatoes are tender and slightly caramelized.
  2. While the vegetables roast, blend the cashews, roasted garlic, almond milk, Dijon mustard, lemon juice, nutritional yeast, and salt. Keep blending until smooth and silky. Taste and adjust seasoning if needed.
  3. Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Use your hands to rub the leaves for a few minutes until they soften and become tender. This step is key for a creamy texture.
  4. Pour the dressing over the massaged kale and gently mix using your hands. Add the roasted sweet potatoes and chickpeas, toss gently, then top with fresh parsley, black pepper, and optional chili flakes.

Notes

  • I always roast sweet potatoes on parchment paper to prevent sticking.
  • Massaging the kale is my secret trick—it makes the salad taste indulgent without extra cream.
  • I like letting the roasted veggies cool slightly before tossing them in; it keeps the kale from wilting too much.
  • Adding a splash of lemon juice right before serving brightens up all the flavors.