Directions
- 1Slice sweet potatoes and toss with olive oil, paprika, garlic powder, salt, and pepper.
- 2Toss and season chickpeas with olive oil, chili powder, garlic powder, salt, and pepper.
- 3Roast both at 425F for 30 minutes.
- 4Shred Brussels sprouts and toss with olive oil, salt and pepper.
- 5Roast for 30 minutes.
- 6Make tahini Caesar dressing by blending together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan.
- 7Add dressing to a big bowl of shredded kale and massage to tenderize.
- 8Add roasted sweet potatoes, Brussels sprouts, avocado, chickpeas, and sunflower seeds to the bowl.
- 9Toss everything together.
Ingredients
- 1 sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 lb brussels sprouts
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 clove garlic
- 1 tablespoon shredded parmesan
- 1 bunch kale
- 1 avocado
- 1 cup sunflower seeds
Equipment
ovenbaking sheetknifeblender
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