Preheat the oven to 190°C fan (375°F). Peel and cut the sweet potato into bite-sized pieces.

Place the 500 g sweet potato pieces and 240 g drained canned chickpeas on a baking tray. Drizzle with 1 tablespoon olive oil.

Sprinkle the tray with 1 teaspoon ground cumin, 1 teaspoon paprika, and a pinch of sea salt. Toss until evenly coated.

Roast the sweet potato and chickpeas for 30–35 minutes. Remove when the sweet potato is tender and the chickpeas are lightly crisp.

Juice the lemon and add its juice to the high-speed blender. Add 150 g cashews, ½ crushed garlic clove, and 6 tablespoons almond milk.

Add 1 tablespoon nutritional yeast, 2 teaspoons Dijon mustard, and a pinch of sea salt to the blender. Blend until completely smooth and creamy.

Put the 200 g chopped kale in a large mixing bowl. Drizzle with a little olive oil and add a pinch of sea salt.

Massage the kale with clean hands for 2–3 minutes. Continue until the leaves soften and reduce in volume.

Pour the creamy cashew dressing over the kale. Massage gently until all kale leaves are coated.

Cool the roasted sweet potato and chickpeas for a few minutes. Toss them through the dressed kale.

Transfer the salad to a serving bowl. Top with chopped fresh parsley, black pepper, and optional dried red chilli flakes.