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PdfSlice 2 sweet potatoes into thin wedges or quarters. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, ½ tsp salt, ½ tsp pepper.
Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.
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.
Combine the following in a blender: 1 cup olive oil, 1 cup shredded Parmesan, ½ 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.
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).
Add roasted sweet potatoes, Brussels sprouts, chickpeas, 2 diced avocados, and ¾ cup sunflower seeds to the kale.
Mix everything together. Enjoy!