Miss Congeniality Is So Sweet Potato Kale Salad
INGREDIENTS
- 2small sweet potatoes, cut into 1/2 inch circles
- 1/4cup extra virgin olive oil
- 1-2teaspoons chipotle chili powder, use to your taste
- 2teaspoons smoked paprika
- kosher salt and black pepper
- 1(14 ounces) can chickpeas, drained
- 1large head kale, shredded
- 4cups shredded brussels sprouts, or 1 additional head of kale
- 1-2avocados, sliced
- Garnish with parmesan cheese
Parmesan Tahini Dressing (tastes just like Caesar)
- 1/4cup extra virgin olive oil
- juice of 2 lemons
- 2tablespoons Dijon mustard
- 2tablespoons tahini
- 2teaspoons Worcestershire sauce
- 1-2cloves garlic, grated
- kosher salt and black pepper
- 1/3cup grated parmesan, plus more for serving
- 2tablespoons 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.
*Note: I have shown salads where I have cooked the Brussels sprouts and left them raw. Either is delicious. If cooking, add to the sweet potatoes and cook for half the time.
