To celebrate 10 years of Deliciously Ella, the trailblazing plant-based food and wellness platform launched by Ella Mills in 2012, the brand has teamed up with Red to share one of its top 10 most-loved recipes from its bestselling cookbooks.
This creamy kale and sweet potato salad is a standout choice for warmer months—simple to make and bursting with flavor. Roasted sweet potatoes and chickpeas, seasoned with paprika and cumin, are combined with creamy cashew-coated kale, then topped with fresh parsley, chili flakes, and a sprinkle of black pepper.
While massaging kale might sound unconventional, it’s a game-changer. This technique softens the leaves, allowing them to absorb every bit of the delicious dressing. Here’s how to recreate Deliciously Ella’s beloved Creamy Kale and Sweet Potato Salad…
INGREDIENTS
For the Salad:
- 2 large sweet potatoes (500g), peeled and cut into bite-sized pieces
- 1 tin (400g) of chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 200g kale, roughly chopped
- 1 pinch chili flakes (optional, for heat)
- Olive oil, for drizzling
- Salt and pepper, to taste
- A handful of fresh parsley, chopped
For the Dressing:
- 150g cashews
- 2 roasted garlic cloves
- 6 tablespoons almond milk
- 1 tablespoon nutritional yeast (optional)
- 2 teaspoons Dijon mustard
- Juice of 1 lemon
- 1 pinch of salt
DIRECTIONS
- Preheat the oven to 190°C (375°F), fan setting.
- Roast the sweet potatoes and chickpeas: Spread the sweet potato chunks and chickpeas onto a baking tray. Drizzle with olive oil, sprinkle with cumin, paprika, and a pinch of salt. Toss to coat evenly, then roast for 30-35 minutes, or until the sweet potatoes are tender.
- Prepare the dressing: While the vegetables roast, combine all the dressing ingredients in a high-powered blender. Blend until smooth and creamy.
- Massage the kale: Place the kale in a large mixing bowl. Add a drizzle of olive oil and a pinch of salt, then massage the leaves with your hands for a few minutes until they become soft and tender. Pour the dressing over the kale and massage it in gently.
- Assemble the salad: Once the sweet potatoes and chickpeas are roasted, allow them to cool slightly before tossing them through the kale. Transfer to a serving bowl, then top with fresh parsley, a crack of black pepper, and a pinch of chili flakes if desired.
Enjoy this vibrant and nourishing salad!
