Sweet potato, kale and chickpea salad

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 3 medium sweet potatoes
• 1 red onion
• 4 unpeeled garlic cloves
• 1 tsp vegetable oil
• 1 tsp cumin
• ½ tsp sweet paprika
• 1 lemon
• 6 mint leaves
• 2 tbsp olive oil, divided
• 1 tbsp cider vinegar
• 1 tbsp maple syrup
• ½ tsp onion powder
• 4 cups kale, thick stems removed
• 1½ cups cooked chickpeas
• 1 avocado
• ¼ cup toasted almonds
• Salt and pepper to taste

Step-by-step method

1. Heat the oven to 220 °C. Cube sweet potatoes, cut onion into wedges and place on a tray with the whole garlic cloves.
2. Season with vegetable oil, cumin, paprika, salt and pepper. Roast for about 30 minutes, stirring halfway, until tender.
3. Once cool enough to handle, peel and mash the garlic. Mix with lemon juice, chopped mint, one tablespoon of olive oil, vinegar, syrup and onion powder.
4. Wash and chop kale. In a bowl, toss with the remaining tablespoon of olive oil and massage for 1–2 minutes to soften.
5. Add warm sweet potatoes and onion, drained chickpeas and cubed avocado. Dress and fold gently.
6. Finish with chopped almonds, taste and adjust salt, pepper or lemon before serving.