Kale Caesar Salad + Sweet Potatoes + Crispy Chickpeas

Kale Caesar Salad + Sweet Potatoes + Crispy Chickpeas

Serves: 6

Ingredients:

  • 2 sweet potatoes, cut into 1/2 inch cubes
  • 1/4 cup extra virgin olive oil
  • 1-2 teaspoons chipotle chili powder, use to your taste
  • 2 tsp smoked paprika
  • 1 can chickpeas, drained
  • kosher salt and black pepper
  • 1 large head kale, shredded
  • 4 cups (24 oz.) brussels sprouts, shredded
  • 1-2 avocados, sliced
  • Parmesan tahini dressing
  • homemade croutons (sourdough + garlic powder + salt — optional)

Directions:

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the sweet potatoes, chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.
  3. Check for doneness, stir, and continue cooking until the chickpeas are crisp and the sweet potatoes tender.
  4. In a large salad bowl, combine the kale and brussels sprouts.
  5. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
  6. Toss the roasted sweet potatoes and chickpeas in with the salad. Add half of the dressing and toss to combine.  Add more dressing as needed (or serve on the side).
  7. Top the salad with avocado, croutons, and additional parmesan. Serve and enjoy!

Variations & Notes:

  • The salad keeps well for 3-4 days in the fridge (without the croutons and avocado).

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