Gluten-Free, Vegan Serves 6
- 2 Sweet Potatoes Cut into circles
- 1/4 Cup Avocado Oil
- 2 tsp Chili Powder
- 14 oz Chickpea can drain
- 2 tsp Smoked Paprika
- 1 Large head Kale shredded
- 4 Cups Brussels Sprouts shredded
- 1/2 head Cabbage shredded
- 2 Avocados cubbed
Tahini Dressing:
- 1/4 Cup Avocado Oil
- 1/2 Cup Lemon Juice
- 2 Tbsp Dijon Mustard
- 1/3 Cup Vegan Parmesan cheese
- 2 Tbsp Tahini
- 1 clove Garlic minced
- 2 tsp Vegan Worcestershire sauce
- 3 Tbsp chopped Parsley
Directions:
Preheat the oven to 425 degrees F. Toss the sweet potatoes, chickpeas, 2 Tbsp oil, chili powder, paprika, salt, and pepper. Place veggies onto a non-stick baking sheet and roast for 40 minutes stirring halfway through. Remove and set aside. In a large bowl, combine cabbage, brussels sprouts, and kale. To make the dressing, combine all ingredients and blend until smooth. Toss the roasted vegetables in with the salad. Add in dressing and toss. Top with avocado, parmesan, and pumpkin seeds.