Description
This Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas is a vibrant and nutritious dish that combines hearty roasted sweet potatoes and crispy chickpeas with fresh kale and shredded Brussels sprouts. Tossed in a creamy, tangy Caesar dressing made with tahini and Dijon mustard, this salad offers a perfect balance of textures and flavors, topped with avocado slices and Parmesan cheese for a satisfying meal that’s great for lunch or dinner.
Ingredients
Scale
Roasted Sweet Potatoes and Chickpeas
- 2 small sweet potatoes, cut into 1/2 inch circles
- 1/4 cup extra virgin olive oil (divided)
- 1-2 teaspoons chipotle chili powder, to taste
- 2 teaspoons smoked paprika
- Kosher salt and black pepper, to taste
- 1 (14 ounce) can chickpeas, drained
Salad
- 1 large head kale, shredded
- 4 cups shredded Brussels sprouts or 1 additional head of kale
- 1-2 avocados, sliced
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, to taste
- 1/3 cup grated Parmesan, plus more for serving
- 2 tablespoons fresh chopped parsley
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes and chickpeas.
- Roast sweet potatoes and chickpeas: On a large rimmed baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil, chipotle chili powder, smoked paprika, and a pinch of salt and black pepper until evenly coated. Roast in the oven for 20 minutes. Remove from the oven, add the drained chickpeas and the remaining olive oil, then toss everything to combine well. Return the baking sheet to the oven and roast for another 20 minutes until the chickpeas are crispy and the sweet potatoes are tender.
- Prepare the salad base: While the roasting is in progress, combine the shredded kale and Brussels sprouts (or additional kale) in a large salad bowl.
- Make the dressing: In a blender, combine the olive oil, lemon juice, Dijon mustard, tahini, Worcestershire sauce, grated garlic, salt, pepper, Parmesan, and chopped parsley. Blend until smooth, then taste and adjust the seasoning as needed.
- Assemble the salad: Add the roasted sweet potatoes and crispy chickpeas to the kale and Brussels sprouts mixture. Pour the dressing over the salad and toss thoroughly to combine all ingredients evenly.
- Add final toppings and serve: Top the salad with sliced avocado and extra Parmesan cheese. Serve immediately for best freshness and texture. The salad can be refrigerated for 3-4 days, but add the avocado slices just before serving to prevent browning.
Notes
- This salad is a perfect wintry dish to kick-start clean eating with nutrient-dense ingredients.
- For best texture, add avocado just prior to serving to keep it fresh and vibrant.
- The salad keeps well refrigerated for up to 3-4 days, making it great for meal prep.
- You can adjust the chipotle chili powder to your preferred spice level.
- Substitute Brussels sprouts with more kale if desired for a slightly different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 12 mg
