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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy kale salad with roasted sweet potatoes and chickpeas checks all the boxes.
3 medium sweet potatoes, peeled and cubed (1/2-to-1-inch cubes)
2 tablespoons Tuscanini Olive Oil
kosher salt
pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 (10-ounce) bags of baby kale (checked)
1 can Glicks Chickpeas, drained
1 cup diced Persian cucumbers
1/3 cup fresh lemon juice plus 4 teaspoons lemon zest
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/2 cup low fat mayonnaise, such as Gefen Light Mayonnaise (or vegan mayo!)
1/2 cup Tonnelli Avocado Oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Toss sweet potatoes with olive oil, smoked paprika, garlic powder, and a big pinch of salt and pepper in a bowl. Roast on a nonstick baking sheet at 425 degrees Fahrenheit for about 30 minutes.
Once cool, add kale, chickpeas, and cucumbers.
Add in the dressing.
Photo by Sara Goldstein
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