Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse

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Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse

Suitable for vegans
Category Main course
Serves 6
Preparation 1 hour
Cooking 30 minutes

Rating: Rated 0 / 5 (0 ratings)

Our Kabocha Kale Salad with Sweet Potato Cakes is nutrient dense meal that will keep you feeling full for hours. Packed with antioxidants

Sweet notes of cranberries dance with the warm nutty essence of the walnut and pumpkin seeds balancing the spiciness of cayenne pepper as your tongue plays conductor rolling the flavors together, creating a symphony on your taste buds. The sweet potato lentil cakes are fresh, you can taste the delicate texture as the tender morsels melt in your mouth. This incredibly beautiful food, the flavors and structure turns your dining experience into artistry.

Ingredients

  • 1 small kabocha squash (2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 cup wheat berries or farro, cooked
  • 1/2 cup dried cranberries
  • 3 cups peeled and cubed sweet potatoes (2 medium sweet potatoes)
  • 2 cups water
  • 2 garlic cloves, minced
  • 1 teaspoon cumin powder
  • ¼ cup shelled hemp seeds
  • 2 tablespoons chopped fresh chives
  • 2 bunches of lacinto kale (dinosaur kale)
  • 1 lemon, juiced
  • 1/2 cup chopped walnuts
  • 1 cup pumpkin seeds
  • 1 cup split red lentils, rinsed
  • 1 cup rolled oats, divided
  • 1 teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ cup chopped fresh cilantro leaves

Method

Stage 1

Preheat oven to 400°F. With a vegetable peeler remove the outer rind of the kabocha. Cut the kabocha squash in half and scrape out the seeds. Cut the squash in 1-inch cubes, toss with a little olive oil and salt. Roast in the oven for 30 minutes, turning at half way mark. Remove from heat and allow to cool completely. Remove the thick stems from the kale and discard. Stack the leaves, roll them into a tight bundle, then slice thin. You should have about 4-5 cups of kale. Toss kale with a tablespoon of olive oil, lemon juice and salt. Set aside. In a dry pan toast walnuts until fragrant, 7-8 minutes. Allow to cool. Add farro, walnuts, cranberries and pumpkin seeds to the kale. Gently toss in the roasted kabocha until combine. Set aside.

Stage 2

Steam the sweet potatoes in a steamer or roast in the stove for 30 minutes, until fork-tender. Set aside to cool. In a small pan bring the rinsed lentils to a boil in 2 cups water. Reduce heat, and simmer 25 minutes or until tender. Drain, set aside. Add the sweet potatoes, lentils, ½ cup of the rolled oats, garlic, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor. Pulse until the mixture is combine. There should still be chunks in the sticky mixture. Transfer the mixture to a large mixing bowl. Add in the reserved ½ cup rolled oats, kale, pepitas, hemp seeds, cilantro, and chives. Gently stir to incorporate. Line a baking sheet with parchment paper or lightly grease it. Form the mixture into patties. Place each on the baking sheet. Bake the patties for 30 minutes, flip them at the 15-minute mark.

Stage 3

Combine all ingredients in a blender and pulse until smooth. Plate a generous portion of the kabocha kale salad, add 2 patties to the plate. Serve with a the avocado lemon mouse. Enjoy!

Photos

Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse
Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse
Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse
Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse
Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse
Kabocha Kale Salad with Sweet Potato Cakes and Avocado Lemon Mousse

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Recipe author

Added by: Stephanie Weeks
Added on: 3rd January 2016

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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