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
