* 1 medium size sweet potato – peeled and chopped into cubes * 1 can (400g) chickpeas – drained, rinsed and pat dry * 1/2 head of a large cauliflower – cut into florets * 40g pistachios * 2 large handfuls of kale * 1 avocado – sliced or chopped * A handful of mint leaves – chopped * 2 forkfuls of sauerkraut of your choice * Olive oil for roasting * Salt & pepper to taste
**Dressing**
* 4 tbsp extra virgin olive oil * the juice of 1 lemon * 1/2 tbsp apple cider vinegar * 1 tsp dijon mustard * 1 tsp maple syrup * 1 tbsp capers – finely chopped * salt & pepper to taste
###Instructions
1. Add the chopped sweet potato, cauliflower and chickpeas to a large baking tray. Drizzle with olive oil, salt and pepper. Toss well and place in the oven at 200 degrees Celsius fan for 25-30 minutes until the vegetables are soft. 2. Add the pistachios to a separate baking tray and place them in the oven at the same temperature for 10 minutes. Remove from the oven, let them cool down slightly then roughly chop them. 3. Make the dressing: add all the ingredients to a jar or bowl and mix until well combined. Taste and adjust for seasoning. 4. Add the kale to a large bowl with a pinch of salt and a squeeze of lemon. Using your hands massage it until you feel the leaves are starting to wilt. 5. Assemble your bowl: add the roasted veggies to the massaged kale, followed by the avocado, toasted pistachios, chopped mint and sauerkraut. Pour over the dressing and mix well.
100% agree that kale does need some form of help – although instead of lemon juice I use olive oil to massage it. I keep telling people who hate kale that once you give it this type of treatment, it transforms. Heck you can even bake it afterwards for a crunchy snack or salad topper.
4 Comments
###Ingredients
* 1 medium size sweet potato – peeled and chopped into cubes
* 1 can (400g) chickpeas – drained, rinsed and pat dry
* 1/2 head of a large cauliflower – cut into florets
* 40g pistachios
* 2 large handfuls of kale
* 1 avocado – sliced or chopped
* A handful of mint leaves – chopped
* 2 forkfuls of sauerkraut of your choice
* Olive oil for roasting
* Salt & pepper to taste
**Dressing**
* 4 tbsp extra virgin olive oil
* the juice of 1 lemon
* 1/2 tbsp apple cider vinegar
* 1 tsp dijon mustard
* 1 tsp maple syrup
* 1 tbsp capers – finely chopped
* salt & pepper to taste
###Instructions
1. Add the chopped sweet potato, cauliflower and chickpeas to a large baking tray. Drizzle with olive oil, salt and pepper. Toss well and place in the oven at 200 degrees Celsius fan for 25-30 minutes until the vegetables are soft.
2. Add the pistachios to a separate baking tray and place them in the oven at the same temperature for 10 minutes. Remove from the oven, let them cool down slightly then roughly chop them.
3. Make the dressing: add all the ingredients to a jar or bowl and mix until well combined. Taste and adjust for seasoning.
4. Add the kale to a large bowl with a pinch of salt and a squeeze of lemon. Using your hands massage it until you feel the leaves are starting to wilt.
5. Assemble your bowl: add the roasted veggies to the massaged kale, followed by the avocado, toasted pistachios, chopped mint and sauerkraut. Pour over the dressing and mix well.
[Source](https://www.instagram.com/p/Cx5h3lkpNEt/)
Beautiful. Love me some veggieporn.
100% agree that kale does need some form of help – although instead of lemon juice I use olive oil to massage it. I keep telling people who hate kale that once you give it this type of treatment, it transforms. Heck you can even bake it afterwards for a crunchy snack or salad topper.
Looks soooo good and filling 😍
When they put the pistachios on:
