Combining Sautéed Sesame Kale, Sweet Potato and Cashew Wasabi Dressing, topped with Tamari coated pumpkin seeds creates a delicious salad that is not only stunning but super nutritious! The combination of the nutrient-rich dark leafy greens, with cashews and pumpkin seeds for added protein and sweet potato providing a complex carbohydrate source, this is a complete meal – perfect for a packed lunch, BBQ accompaniment or a light supper.
Sautéed Sesame Kale, Sweet Potato and Cashew Wasabi
- 1 bag Kale – washed
- 2/3 cloves garlic – finely chopped
- 2 small chillies- finely chopped
- 1 tsp Coconut oil
- 1 large sweet potato, cut into 1 cm cubes
- 2 tbsp pumpkin seeds
- Soy sauce or Tamari
- 1/2 tsp salt & Pepper to taste
For the Dressing:
- 100g raw cashews – pre-soaked, preferably overnight otherwise 2-3 hours.
- 1 tbsp natural yoghurt
- Juice of 1 small lime
- 2 heaped tbsp wasabi paste
- Water – for thick pouring consistency
Toss sweet potato cubes in a little olive oil, season with salt & pepper and roast at 180 for 45 mins. When golden, set aside
To make the dressing, first blend the cashews (if using) in a powerful blender (I use my Thermomix) until they form a paste and then add all other ingredients. Continue to blend, adding water a little at a time for a thick pouring consistency, until smooth.
[Alternatively, if making a small amount, combine the cashew butter (shop bought is also fine) along with all other ingredients and shake vigorously in a jar. Set aside.
Melt coconut oil and sauté kale in a wok or large frying pan for 3 minutes. Add the chopped garlic and chilli, salt and pepper and continue to sauté, tossing continuously for a further 3 mins. Set out on a large platter.
Finally toast the pumpkin seeds in a small frying pan, adding a little soy sauce or Tamari at the end.
To assemble, arrange the sweet potato on top of the kale and drizzle the dressing generously. Top with the toasted pumpkin seeds and serve.
Note: This recipe will work equally well with butternut squash or a combination of sweet potato/butternut squash and carrots.
Kale is one of the healthiest vegetables; part of the cruciferous vegetable family providing numerous health benefits, it’s one to include on a regular basis. It is rich in antioxidants and fibre with natural cleansing properties.