Vegan Harvest Salad

Flavorful baked diced sweet potato and chickpeas layered over a bed of fresh
kale and avocados with a tasty homemade Dijon dressing.

Servings: 2 servings

Author: Joy Kincaid

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Salad

American

Vegan kale salad

Instructions

1 Preheat oven to 400 degrees F.
2 Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to
pat them dry.
3 Slice the sweet potatoes into small half-moon-shaped pieces and place them on
the same baking sheet.
4 Drizzle the olive oil, onion powder, garlic powder and chili powder over the
sweet potatoes and chickpeas. Mix to combine and bake for 25 minutes.
5 To make the dressing, start by putting the olive oil into a small bowl. Whisk
continuously while adding in the remaining dressing ingredients. If you need to
thin out the dressing, add a small amount of warm water.
6 Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate
the salad and enjoy! Add a pinch of salt or black pepper if desired.