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Kale Caesar Salad with Sweet Potato Croutons

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Ingredients
  

For the Salad

  • 1 medium sweet potato, diced into ½ inch cubes
  • 2 tablespoons avocado oil
  • ½ teaspoon sea salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon coriander
  • black pepper to taste
  • 4 cups curly kale, roughly chopped
  • 2 tablespoons olive oil
  • sea salt to taste

For the Caesar Dressing

  • 1 cup cashews, soaked in water for at least 4 hours, drained and rinsed
  • 2 cloves of garlic
  • ¼ teaspoon garlic powder
  • 2 tablespoons avocado oil
  • ½ teaspoon sea salt (or more to taste)
  • 1 teaspoon nutritional yeast
  • juice from ½ lemon
  • ½ teaspoon paleo-friendly fish sauce
  • black pepper to taste
  • ¼ cup filtered water (more if needed until desired consistency is reached)

Instructions
 

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a small bowl, combine the sea salt, paprika, cumin, coriander, and black pepper.
  • In a medium bowl, add the sweet potato cubes and coat with olive oil. Add the spice mixture and stir to coat.
  • Lay flat on baking sheet and bake for 25 minutes. Remove from the oven and set aside to cool.
  • Meanwhile, make the dressing. Add all of the ingredients to a blender or food processor until creamy.
  • Divide the kale among two bowls. Top with sweet potato “croutons” and drizzle with dressing. Using your hands, massage the dressing into the kale if desired.