Thanksgiving Salad
Directions
- 1Slice your sweet potatoes.
- 2Toss the sweet potatoes with olive oil, paprika, garlic powder, salt and pepper.
- 3Toss and season chickpeas with olive oil, chili powder, garlic powder, salt, and pepper.
- 4Roast both sweet potatoes and chickpeas at 425°F for 30 minutes.
- 5Shred Brussels sprouts and toss with olive oil, salt, and pepper.
- 6Roast Brussels sprouts for 30 minutes. If there is no room in the oven, wait until the sweet potatoes and chickpeas are finished.
- 7Blend together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan to make the tahini Caesar dressing.
- 8Add the dressing to a big bowl of shredded kale and massage it to tenderize and soften it, making it less bitter.
- 9Add roasted sweet potatoes, Brussels sprouts, avocado, roasted chickpeas, and sunflower seeds to the bowl with kale.
- 10Toss everything together until well combined.
Ingredients
- sweet potatoes
- olive oil
- paprika
- garlic powder
- salt
- pepper
- chickpeas
- chilli powder
- Brussels sprouts
- tahini
- lemon juice
- Dijon mustard
- Worcestershire sauce
- garlic
- shredded Parmesan
- shredded kale
- avocado
- sunflower seeds
Equipment
knifeovenblenderbig bowltongswooden spoon
Tips
- Massaging the kale with dressing makes it more tender, less bitter, and edible.
- If you don't have enough room in your oven for all ingredients, you can roast the Brussels sprouts after the sweet potatoes and chickpeas are finished.
- Enjoy food with your loved ones, regardless of what that food is.
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