halfbakedharvest4.4
Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
The perfect wintry salad to kick-start clean eating in 2020!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425 degrees F.2. On a large rimmed baking sheet, combine the sweet potatoes, 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. Remove from the oven, add the chickpeas and remaining oil. Toss with the sweet potatoes and return to the oven for another ⏱️ 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.3. Meanwhile, in a large salad bowl, combine the kale and brussels sprouts. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add the dressing and toss to combine. Top the salad with avocado and additional parmesan. Serve and enjoy! The salad keeps well for 3-4 days in the fridge, add the avocados just before serving.
chickpeas, (drained)1 (14 ounce) canshredded brussels sprouts, or 1 additional head of kale4 cups
Nutrition Facts
calories
515 kcal
serving Size
1 serving
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