Servings: 4 - Prep Time: 15mins - Cooking Time: 20mins



For the bowl -

  • 100 grams of kale, washed

  • 2 sweet potatoes, cut in cubes

  • ½ head broccoli, cut

  • 400 grams chickpeas, soaked

  • 1 avocado

  • 4 radishes

For the sauce -

  • 1 cup of cashews, soaked

  • 1 garlic clove

  • ½ cup nutritional yeast, optional

  • ¼ of lemon, juice

  • ¾ cups of water

  • Pinch of salt


  1. Leave cashews in water for at least 3 hours or preferably overnight.

  2. Peel and cut two or three sweet potatoes in cubes and cut the broccoli in pieces and add them on a baking sheet on a tray.

  3. Rinse the chickpeas if you use the ones from a can and add them to the tray as well.

  4. Season each type of ingredient with smoked paprika, turmeric, pepper and salt. You can also sprinkle some dried dill or oregano on the sweet potatoes.

  5. Sprinkle the ingredients with olive oil and add them in the oven to 180 degrees Celcius for 20 to 25 minutes.

  6. In the meantime, blend all the ingredients for the sauce for 3-5 minutes.

  7. Arrange the kale in a bowl, add the different ingredients and top up with the cashew sauce. Yum!

  8. Enjoy


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