Kale, Brussels sprout and sweet potato salad
  1. Preheat oven to 400°F

  2. Toss Brussels sprouts and sweet potato with olive oil, salt, garlic powder, and paprika

  3. Roast Brussels sprouts and sweet potato for 25-30 minutes, flipping halfway

  4. Season chickpeas with olive oil, salt, garlic powder, and paprika in the same bowl

  5. Roast chickpeas at 400°F for 25-30 minutes

  6. Massage kale with a drizzle of olive oil, lemon juice, and salt until softened

  7. Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make dressing

  8. Assemble bowl with kale, roasted Brussels sprouts, sweet potato, chicken thighs, chickpeas, and parmesan

  9. Toss with dressing and serve warm or at room temperature

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥣Bowl

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

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