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Coconut Ranch Kale Salad courtesy of That Green Lyfe
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Coconut Kale Ranch Salad | Macros Included

Coconut Ranch Kale Salad. Vegan. Gluten-Free. Dairy-Free. Meal-Prep Friendly. Absolutely irresistible! KALE YEAH! Find macros in recipe notes.
Course Salad
Cuisine American
Keyword coconut ranch, coconut ranch dressing, kale salad, massaged kale salad, salad recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 386kcal

Ingredients

For the Dressing

  • 4 tablespoons coconut milk
  • 4 tablespoons vegan mayonnaise
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 teaspoons fresh dill, chopped
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 pinch cayenne pepper
  • salt & pepper to taste

For the Salad

  • 1 large sweet potato, cut into ¼ inch thick half moons
  • 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
  • 1 teaspoon + ½teaspoon chili powder, divided
  • salt & pepper (to taste)
  • 8.5 ounce canned chickpeas, drained and rinsed
  • 1 large bunch curly kale, stems removed, roughly chopped
  • 1 avocado, thinly sliced
  • 2 tablespoons vegan parmesan, grated

Instructions

  • Preheat the oven to 400°F (200°C).
  • To make the coconut ranch dressing, whisk together the coconut milk and mayonnaise in a small bowl. Add the fresh herbs, garlic powder, onion powder, and a pinch of cayenne pepper, stir to combine, then season with salt and pepper. Refrigerate until ready to use.
  • Place the sweet potato slices on a large baking sheet and drizzle with 1 tablespoon of olive oil and season with 1teaspoon of chili powder, salt, and pepper. Toss to coat in the seasoned oil, then spread the potato slices out on the baking sheet in an even layer. Place in the hot oven and bake for 35-40 minutes, until tender.
  • Dry the chickpeas with a paper towel and place on a small baking sheet. Place the chickpeas into the oven to bake until dried out and crisp, around 30 minutes.
  • While the chickpeas are still warm, place in a medium bowl. Add the remaining 2 teaspoons of oil and ½ teaspoon of chili powder. Toss to combine and season with salt and pepper.
  • Place the kale in a large bowl, add a large pinch of salt and massage the kale with your fingers, rubbing the salt in.
  • Top the kale with the baked sweet potatoes, chickpeas, avocado and parmesan. Drizzle with coconut ranch dressing to serve.

Notes

Macros
Carbs: 30 grams
Fats: 27 grams
Protein: 9 grams
Fiber: 10 grams