Vegan Caesar Salad with Roasted Chickpeas & Sweet Potatoes
Ingredients
For Vegan Caesar Dressing
- 1 cup cashews
- 1 1/4 cup water
- 2 tbsp lemon juice (fresh)
- 2 tbsp capers
- 2 tbsp water from capers jar
- 2 tbsp Dijon mustard
- 2 tbsp vegan Mayo
- 2 garlic cloves (peeled)
- 2 tbsp nutritional yeast
- Sprinkle of salt & pepper
For Sweet Potatoes
- 2 large sweet potatoes, cut into cubes
- 2 tbsp olive oil
- Salt and pepper
For Chickpeas
- 1 can of chickpeas, drained and patted dry
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne
- Salt and pepper
Additional
- Avocado
Preparation
Vegan Caesar Dressing
Soak the cashews for at least an hour.
Drain the water and add soaked cashews to a blender.
Add lemon juice, capers, caper water, Dijon mustard, vegan mayo, peeled garlic cloves, nutritional yeast, salt, and pepper to the blender.
Blend until smooth and creamy. Set aside.
Sweet Potatoes
Preheat the oven to 425°F (220°C).
Toss the sweet potato cubes with olive oil, salt, and pepper.
Spread them on a baking sheet and roast for about 30 minutes or until tender and slightly crispy.
Chickpeas
Preheat the oven to 425°F (220°C).
In a bowl, toss the chickpeas with olive oil, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
Spread the chickpeas on a baking sheet and roast for about 15 minutes or until crispy.
Assembly
In a large bowl, combine the roasted sweet potatoes, roasted chickpeas, and chopped avocado.
Drizzle the vegan Caesar dressing over the salad and toss to coat evenly.
Serve
Divide the salad into individual servings and enjoy your Vegan Caesar Salad with Roasted Chickpeas & Sweet Potatoes!