Autumn Salad

• porties: 12

Ingrediënten

2 sweet potatoes

Olive oil (for roasting and dressing)

1 tsp paprika

2 tsp garlic powder (divided)

2 cans chickpeas (rinsed and dried)

1 tsp chili powder

1 lb Brussels sprouts (or pre-shredded)

1 cup extra virgin olive oil (EVOO)

1 cup shredded Parmesan

1/2 cup tahini

3 tbsp lemon juice

2 tsp Dijon mustard

1 tbsp Worcestershire sauce

4 cloves garlic

24 oz shredded kale (or 3-4 bunches)

2 avocados (diced)

3/4 cup sunflower seeds

Salt and pepper, for taste

Instructies

Prep Sweet Potatoes:

Slice 2 sweet potatoes into thin wedges or quarters. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.

Prep Chickpeas:

Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.

Roast:

Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.

Shred Brussels Sprouts:

Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.

If oven space allows: Add them to roast for 15 minutes.

If not: Wait until sweet potatoes and chickpeas finish.

Make Dressing:

Combine the following in a blender:

• 1 cup olive oil

• 1 cup shredded Parmesan

• 1/2 cup tahini

• 3 tbsp lemon juice

• 2 tsp Dijon mustard

• 1 tbsp Worcestershire sauce

• 4 cloves garlic

• Salt and pepper to taste

Blend until smooth.

Massage Kale:

Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

Assemble:

Add roasted sweet potatoes, Brussels sprouts, chickpeas, 2 diced avocados, and 3/4 cup sunflower seeds to the kale.

Toss and Serve:

Mix everything together. Enjoy!