Yield: 6 servings
Time: 15 minutes active, 55 minutes total
Ingredients:
2 small sweet potatoes, cut into 1/2 inch circles
1/4 cup extra virgin olive oil
1-2 teaspoons chipotle chili powder, use to your taste
2 teaspoons smoked paprika
kosher salt and black pepper
1 (14 ounce) can chickpeas, drained
1 large head kale, shredded
4 cups shredded brussel sprouts, or 1 additional head of kale
1-2 avocados, sliced
Parmesan Tahini Dressing
1/4 cup extra virgin olive oil
juice of 2 lemons
2 tablespoons dijon mustard
2 tablespoons tahini
2 teaspoons Worcestershire sauce
1-2 cloves garlic, grated
kosher salt and black pepper
1/3 cup grated parmesan, plus more for serving
2 tablespoons fresh chopped parsley
Instructions:
Preheat oven to 425 degrees F.
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.
Meanwhile, in a large salad bowl, combine the kale and brussels sprouts.
To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
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.
Source: Half-Baked Harvest