Oven baked crispy kale with roasted sweet potato mingled together with a creamy hummus dressing, this is a satisfying vegan and gluten-free side dish that hits all the comforting notes.
Peel and chop sweet potato into 2cm cubes. Toss in 1 tbsp olive oil and season well with sea salt.Place chopped sweet potato on a lined sheet tray. Spread them out in a single layer and do not overlap. Roast sweet potato in the oven for 30 min until golden brown with crispy bits on the side. You may want to turn them halfway through so both sides are caramelised properly. Remove from the oven to cool down.
Turn the oven down to 150°C or 300°F after you have roasted the sweet potatoes.Wash and dry the kale leaves thoroughly. Using a sharp knife, remove the kale stems by making a V-shaped cut along the stems. Tear up the larger leaves into smaller bite sized pieces. Drizzle with 1 tbsp olive oil and massage the kale leaves thoroughly. Then sprinkle with sea salt. Place on a lined sheet tray and bake for 15-18 mins or until crisp. You still want the leaves to be mostly green. Remove from the oven and then leave to cool for a few mins.
Salad Dressing
Add hummus, Dijon mustard, lemon juice and maple syrup together in a small bowl.
Mix well until combined.
Assembly
On a serving platter, spread the hommus dressing across the plate in a circle.
Layer crispy kale on one-third of the plate over hommus dressing and then roast sweet potato next to it.
Crush roasted cashew nuts into smaller pieces and scatter on top of the salad.
Finish with a sprinkle of chilli flakes and a drizzle of extra virgin olive oil.
Serve.
Video
Notes
Crispy kale is a delicious tasty snack so you can make a double batch for later. Best consumed with a few hours.
You can use roasted pumpkin instead of sweet potato in this recipe.
For a nut free version, sprinkle pepitas instead of cashew nuts.
To save some time you can purchase pre-cut kale leaves at the supermarket.
You can also make crispy kale in the air fryer. This way, you can have both the kale and sweet potato going simultaneously to reduce cooking time.