Green kale salad with baked sweet potato and chickpeas

Here's a cute salad to give your winter veggies a sprinkle of spring!



  • 500 g sweet potato, peeled weight

  • 1 can chickpeas (230 g chickpeas, cooked and drained weight)

  • 100 g kale, weight without stems


  • 4 tbsp. oil

  • 1 tsp. red curry paste

  • 1 orange, juice (approx. 1 dl orangejuice)

  • 2 cloves of garlic, chopped fine

  • 1 cm ginger, chopped fine

  • ½ - 1 tsp. smoked paprika

  • Salt and pepper


kale salad


  1. Preheat the oven, 200 degrees Celsius

  2. Peel and wash sweet potatoes and cut them in small pieces (approx. 1x1 cm)

  3. Drain chickpeas from the aquafaba (the chickpeas-water in the can)

  4. Add the diced sweet potatoes and chickpeas in a bowl.

  5. In another bowl add all of the ingredients to make the dressing. Whisk all the ingredients very well and taste it. 

  6. Add the dressing to the bowl with sweet potatoes and chickpeas, and mix it until it’s coated. 

  7. Spread it all in a large baking sheet. 

  8. Place it in the oven and roast about 40 minutes. After 20 minutes turn sweet potatoes and chickpeas with a palette or spoon. 

  9. Meanwhile, wash and peel the green kale. Remove all the stems.

  10.  Chop the kale in small pieces and put it in a bowl. 

  11. Know you need to “squeeze” the kale with you hands approx 2 minutes. When you squeeze it well, it will be softer and easier to eat.    

  12.  Let sweet potato and chickpeas cool about 5 minutes before you add it to the bowl with the kale. 

  13.  Mix it together.

  14.  Ready to serve - Enjoy! 

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Sofie Birkelyng.

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