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Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas
Ingredients
  • 2 small sweet potatoes, cut into ½ inch circles
  • ¼ cup extra virgin olive oil
  • 1 to 2 teaspoons chipotle chili powder, use to your taste
  • 2 teaspoons smoked paprika
  • kosher salt and black pepper
  • 1 (14 ounce) can chickpeas, drained
  • 1 large head kale, shredded
  • 4 cups shredded brussels sprouts, or 1 additional head of kale
  • 1 to 2 avocados, sliced
  • subheading: PARMESAN TAHINI DRESSING:
  • ¼ cup extra virgin olive oil
  • juice of 2 lemons
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 teaspoons Worcestershire sauce
  • 1 to 2 cloves garlic, grated
  • kosher salt and black pepper
  • ⅓ cup grated parmesan, plus more for serving
  • 2 tablespoons fresh chopped parsley
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