Kale Caesar Salad with Sweet Potatoes & Chickpeas

Updated: Jun 17


Adapted Recipe & Photo From Half Baked Harvest

Serves Three


The Ingredients

  • 1 small sweet potato, cut into 1/2 inch circles

  • 2 tbsp extra virgin olive oil

  • 1 tsp chipotle chili powder, use to your taste

  • 1 tsp smoked paprika

  • S + P, to taste

  • 1/2 (14 ounce) can chickpeas, drained

  • 1/2 large head kale, shredded

  • 2 cups shredded brussels sprouts, or 1 additional head of kale

  • 1 avocado, sliced

Parmesan Tahini Dressing

  • 1/8 cup extra virgin olive oil

  • juice of 1 lemon

  • 1 tbsp dijon mustard

  • 1 tbsp tahini

  • 1 tsp Worcestershire sauce

  • 1 clove garlic, grated

  • S + P, to taste

  • 3 tbsp grated parmesan, plus more for serving [DF - nutritional yeast]

  • 1 tablespoons fresh chopped parsley


The Instructions

  • Preheat oven to 425ºF. Line a baking sheet with parchment paper. Place the sweet potato rounds on the sheet, and drizzle with 1 tbsp olive oil, chili powder, paprika, and S + P. Toss evenly to coat. Place in oven and roast for 20 minutes.

  • Remove sweet potatoes from oven and add the chickpeas. Drizzle with the remaining 1 tbsp of olive oil. Toss with sweet potatoes and roast for another 20 minutes.

  • In a large salad bowl, combine the brussels sprouts and kale.

  • Combine all the dressing ingredients to a blender and blitz until well combined.

  • Toss the sweet potatoes, chickpeas and salad all together. Top with parmesan, avocado and drizzle with dressing. YUM!


SALAD ONLY *NO DRESSING




DRESSING ONLY






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