For the salad: - 2 large sweet potatoes, in bite size pieces - 1 can of chickpeas, drained and rinsed - 1 teaspoon of ground cumin - 1 teaspoon of paprika - 200g kale - Pinch of chilli flakes - Drizzle of olive oil - Salt and pepper - Fresh parsley For the dressing - 150g cashews - 2 cloves of roasted garlic - 6 tablespoons of almond/oat milk - 1 tablespoon of nutritional yeast - 2 teaspoons of dijon mustard - Juice of 1 lemon - Pinch of salt This recipe is from our well-being app; feel better 🌱 With 800 other delicious, plant-based recipes ✨