A comforting winter-inspired chickpea Caesar salad featuring roasted sweet potatoes and brussel sprouts, massaged kale, and avocado. Perfect for a plant-based meal.
Preheat your oven to 425F.
First, cube 2 large sweet potatoes and coat them with 2 tbsp olive oil, 1 tsp garlic powder, a sprinkle of salt, and pepper. Add them to a greased pan.
Next, cut 1 lb of brussel sprouts in half. Add them to a bowl and coat with 1 tbsp olive oil, 1/2 lemon juice, 1 tsp garlic powder, and 1/2 tsp onion powder. Add the brussel sprouts to the pan with the sweet potatoes. Roast for 35 minutes.
While the sweet potatoes and brussel sprouts are cooking, drain and wash one can of chickpeas. Pat them dry. Coat them with 1 tbsp olive oil, 1 tsp garlic powder, juice from 1/2 lemon, salt, and pepper. Add the chickpeas to a separate greased pan and bake for only 15 minutes.
Finally, coat your kale with a little bit of olive oil and massage it until tender.
Assemble your salad by combining the roasted sweet potatoes, brussel sprouts, chickpeas, and massaged kale. Add avocado and your favorite Caesar dressing.
