Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas
Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas is a gluten free and dairy free side dish. One serving contains 355 calories, 15g of protein, and 11g of fat. This recipe serves 4. For $1.03 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 505 people were glad they tried this recipe. It is brought to you by Inspiralized. This recipe is typical of American cuisine. Head to the store and pick up raw cashews, chili powder, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is amazing. Try Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas, Kale Caesar Salad with Crispy Chickpeas & Avocado, and Vegan Kale Caesar Salad with Garlic Roasted Chickpeas for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1/4 cup unsweetened almond milk
1/4 teaspoon cayenne pepper
1 15-ounce can of chickpeas, drained, rinsed, patted dry
1 teaspoon chili powder
1/2 teaspoon dijon mustard
1 tablespoon extra virgin olive oil
1 large cloves garlic
¼ teaspoon garlic powder
1/2 teaspoon ground cumin
3 packed cups chopped kale
1/2 tablespoons freshly squeezed lemon juice
1/4 cup raw cashews, soaked for at least 2 hours
salt, to taste
salt and pepper, to taste
1 large sweet potato, peeled, Blade C
Equipment:
whisk
bowl
oven
baking sheet
blender
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together. Add in the chickpeas, toss to coat, and then drizzle with the olive oil. Toss again to mix. Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl when done.While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy. Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.When sweet potato noodles are done, wipe the skillet clean. Coat with cooking spray and add in the kale. Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles. When the chickpeas are done roasting, prepare the salad. Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly. Portion onto four plates and top with spiced chickpeas. Serve immediately.
Step by step:
1. Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together.
2. Add in the chickpeas, toss to coat, and then drizzle with the olive oil. Toss again to mix.
3. Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl when done.While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy. Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.When sweet potato noodles are done, wipe the skillet clean. Coat with cooking spray and add in the kale.
4. Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles. When the chickpeas are done roasting, prepare the salad.
5. Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly. Portion onto four plates and top with spiced chickpeas.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
