Directions
- 1First, slice your sweet potatoes, leaving the skin on for more fiber and nutrients.
- 2Toss the sliced sweet potatoes with paprika, garlic powder, salt, and pepper.
- 3Shred your Brussels sprouts or use pre-shredded ones.
- 4Toss the shredded Brussels sprouts with olive oil, salt, and pepper.
- 5Rinse and dry two cans of chickpeas.
- 6Toss the chickpeas in olive oil, chili powder, salt, and pepper.
- 7Roast the sweet potatoes and chickpeas in the oven for around 30 minutes.
- 8Make the dressing by combining extra virgin olive oil, Parmesan, tahini, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper in a blender.
- 9Blend the dressing until smooth.
- 10Pour your dressing all over the kale and massage until it softens.
- 11Assemble your salad by adding the roasted sweet potatoes to the kale.
- 12Add the roasted Brussels sprouts to the salad.
- 13Add sunflower seeds to the salad.
- 14Add avocado to the salad.
- 15Add roasted chickpeas to the salad.
- 16Mix all ingredients together until well combined.
Ingredients
- sweet potatoes
- paprika
- garlic powder
- salt
- pepper
- Brussels sprouts
- olive oil
- 2 cans canned chickpeas
- chili powder
- extra virgin olive oil
- Parmesan
- tahini
- lemon juice
- Dijon mustard
- Worcestershire sauce
- garlic
- kale
- sunflower seeds
- avocado
Equipment
knifecutting boardbaking sheetparchment papercolanderblenderlarge bowlsalad servers
Tips
- Leave the skin on sweet potatoes for more fiber and nutrients.
- You can buy pre-shredded Brussels sprouts for ultimate convenience.
- You do not need to eat salad on Thanksgiving; it's a day to enjoy foods that make you feel connected to people around you.
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