Thanksgiving Salad

30 mins
Serves 1
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Directions

  1. 1Slice sweet potatoes and toss with olive oil, paprika, garlic powder, salt, and pepper.
  2. 2Slice sweet potatoes and toss with olive oil, paprika, garlic powder, salt, and pepper.
  3. 3Slice sweet potatoes and toss with olive oil, paprika, garlic powder, salt, and pepper.
  4. 4Toss and season chickpeas with olive oil, chili powder, garlic powder, salt, and pepper.
  5. 5Toss and season chickpeas with olive oil, chili powder, garlic powder, salt, and pepper.
  6. 6Toss and season chickpeas with olive oil, chili powder, garlic powder, salt, and pepper.
  7. 7Roast both at 425F for 30 minutes.
  8. 8Roast both at 425F for 30 minutes.
  9. 9Roast both at 425F for 30 minutes.
  10. 10Shred Brussels sprouts and toss with olive oil, salt and pepper.
  11. 11Shred Brussels sprouts and toss with olive oil, salt and pepper.
  12. 12Shred Brussels sprouts and toss with olive oil, salt and pepper.
  13. 13Roast for 30 minutes.
  14. 14Roast for 30 minutes.
  15. 15Roast for 30 minutes.
  16. 16Make tahini Caesar dressing by blending together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan.
  17. 17Make tahini Caesar dressing by blending together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan.
  18. 18Make tahini Caesar dressing by blending together olive oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, and shredded Parmesan.
  19. 19Add dressing to a big bowl of shredded kale and massage to tenderize.
  20. 20Add dressing to a big bowl of shredded kale and massage to tenderize.
  21. 21Add dressing to a big bowl of shredded kale and massage to tenderize.
  22. 22Add roasted sweet potatoes, Brussels sprouts, avocado, chickpeas, and sunflower seeds to the bowl.
  23. 23Add roasted sweet potatoes, Brussels sprouts, avocado, chickpeas, and sunflower seeds to the bowl.
  24. 24Add roasted sweet potatoes, Brussels sprouts, avocado, chickpeas, and sunflower seeds to the bowl.
  25. 25Toss everything together.
  26. 26Toss everything together.
  27. 27Toss everything together.

Ingredients

  • 1 sweet potatoes
  • 1 sweet potatoes
  • 1 sweet potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 lb brussels sprouts
  • 1 lb brussels sprouts
  • 1 lb brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon tahini
  • 1 tablespoon tahini
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon shredded parmesan
  • 1 tablespoon shredded parmesan
  • 1 tablespoon shredded parmesan
  • 1 bunch kale
  • 1 bunch kale
  • 1 bunch kale
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 cup sunflower seeds
  • 1 cup sunflower seeds
  • 1 cup sunflower seeds

Equipment

ovenbaking sheetknifeblender