Ingredients
1/4 c. coconut milk
1/4 c. 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
1 large sweet potato, cut in 1/4" thick half moons
1 tbsp. plus 2 tsp extra-virgin olive oil, divided
1 1/2 tsp. chili powder, divided
Kosher salt
Freshly ground black pepper
1 (15-oz.) can chickpeas, drained and rinsed
1 large bunch curly kale, washed and dried, stems removed
Avocado, thinly sliced
Shaved vegan parmesan
Preparation
Step 1In 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. Step 2Preheat 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. Step 3Bake until tender and bottoms start to crisp, 35 to 40 minutes. Step 4Pat chickpeas dry with a paper towel and place on a small baking sheet. Bake until dried out and crisp, 30 minutes. Step 5While 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. Step 6Place 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. Step 7Top kale with sweet potatoes, chickpeas, avocado, and parmesan. Drizzle with coconut ranch to serve.
The trick to a perfect kale salad? Season the kale with a little salt and rub it in with your fingers. Massaging the kale will relax it, making the leaves more tender and flavorful. Really! Have you made this yet? Let us know how it went in the comments below! Want more vegan recipes? Check out our new vegan dinners cookbook!
