Thanksgiving Salad
Directions
- 1Slice sweet potatoes and toss them with olive oil, paprika, garlic powder, salt, and pepper.
- 2Toss and season chickpeas with olive oil, chili powder, garlic powder, salt and pepper.
- 3Roast sweet potatoes and chickpeas at 425°F for 30 minutes.
- 4Shred Brussel sprouts and toss with olive oil, salt, and pepper.
- 5Roast Brussel sprouts at 425°F for 30 minutes (or with sweet potatoes and chickpeas).
- 6Blend together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan cheese.
- 7Add the dressing to a big bowl of shredded kale and massage to tenderize and soften.
- 8Add the roasted sweet potatoes, Brussel sprouts, avocado, roasted chickpeas, and sunflower seeds to the kale.
- 9Toss everything together.
Ingredients
- 1 sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 can chickpeas
- 1 tablespoon chili powder
- 1 pound Brussel sprouts
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic
- 1 tablespoon shredded Parmesan cheese
- 1 bunch kale
- 1 cup sunflower seeds
- 1 avocado
Equipment
ovenbaking sheetparchment paperknifeblenderbowlwooden spoons
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