- 1 lb. sweet potatoes peeled and chopped
- 2 teaspoons olive oil
- ⅛ teaspoon salt
- Pinch of pepper
- 15 oz. can of black-eyed peas, rinsed
- ¼ cup your favorite vegan BBQ sauce
- 1 large bunch of kale, torn off of the ribs into bite-sized pieces
- Drizzle of olive oil
- ¼ cup roasted pepitas (shelled pumpkin seeds)
Smoky Ranch Dressing
- ½ cup raw cashews
- Hot water
- ⅓ cup soy milk
- 1 tablespoon white vinegar
- ½ tablespoon fresh lemon juice
- 1 tbsp. chopped white onion
- 1 clove garlic, chopped
- 1 tbsp. fresh parsley, chopped
- ½ teaspoon liquid smoke
- 1/2 tsp maple syrup
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In one bowl toss the chopped sweet potato with the 2 teaspoons of oil, salt and pepper; then spread it out into a single layer on half of the baking sheet.
- In another bowl, stir the black-eyed peas and BBQ sauce together, then spread the mixture out on the other half of the baking sheet.
- Once the oven is to temperature, place the baking sheet inside and roast for 15-20 minutes, or until the sweet potatoes are fork-tender.
- While that is roasting, stir together the soy milk and vinegar to create a "buttermilk" mixture, in a small bowl.
- Then cover the raw cashews with very hot water and soak them for 10 minutes. Drain and rinse the cashews and place them in a blender, along with the rest of the dressing ingredients, including the "buttermilk". Blend until very smooth.
- Once the dressing is made, set it aside and place the torn kale pieces into a bowl with a light drizzle of oil. Massage the kale for a minute, and divide it between four salad bowls.
- When the black-eyed peas and sweet potatoes are done in the oven, divide each mixture between the four bowls, starting with the black-eyed peas. Next, drizzle the desired amount of dressing on top, then sprinkle a tablespoon of roasted pepitas on each salad.
- Serve immediately.