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Parve
Medium
1 Hour
Diets 
The baby kale in this salad really works nicely with the delicious combination of ingredients and creamy dressing. The spicy coated peanuts have been hanging out in my pantry, and I figured they’d make an awesome topper. Don’t leave them out — they add an amazing crunch and flavor which brings it all together.
2 medium sweet potatoes, washed well and diced into one- to two-inch (2- and- 1/2- to 5-centimeter) pieces
2 tablespoons Bartenura Olive Oil, divided
1/2 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon pepper
2 tablespoons toasted sesame oil
1 (5-ounce/140-gram) container baby kale
1/2 cup Gefen Organic Chickpeas
1 ripe avocado, pitted and sliced into thin wedges
1/4 – 1/2 red onion, sliced into thin rings
1/2 cup spicy coated peanuts (kabukim) + more, for garnish
1/4 cup prepared techina (no added salt — I used Achva)
2 tablespoons Glicks Less Sodium Soy Sauce
juice of 1 large lemon or 2 and 1/2 tablespoons lemon juice
1 tablespoon Gefen Honey
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 – 1/3 cup water
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). On a large baking sheet, toss together the diced sweet potato with one tablespoon olive oil and spices. Bake until fork tender, about 35–40 minutes, flipping once or twice to prevent over-browning.
Remove from oven and drizzle with sesame oil, tossing gently to coat. Allow to cool slightly.
While the sweet potatoes are baking, place dressing ingredients in a bowl and whisk until creamy. Start with one-fourth cup water and add more until desired consistency is reached.
To assemble the salad, place baby kale into a large bowl. Add chickpeas, avocado, dried cranberries, red onion, and peanuts. Toss until evenly distributed.
Top with lemon-sesame dressing and sprinkle with additional peanuts.
Photography: Moishe Wulliger Food Styling: Renee Muller
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