Loaded Kale and Brussel Sprout Caesar Salad

Informations supplémentaires

30 min. | 498 kcal | easy | Family, Vegetarian | Printable version

1. Cook the sweet potatoes Preheat the oven to 425°F. Cut the sweet potatoes into medium sized sticks. Drain and rinse the chickpeas and pat dry. Put the fries and chickpeas on a lined sheet pan. Mix with a drizzle of oil, the paprika spice mix, salt and pepper. Bake in the oven for 22-26 minutes until colored.

2. Setup Very thinly slice the kale and Brussel sprouts. Chop the garlic. Grate the carrot. Cut the lemon into quarters.

3. Make the Caesar sauce Mix the mayonnaise with the steak spices to taste, half of the Grana Padano, garlic to taste, the juice of half a lemon and 2-3 tbsp. of water.

4. Make the salad Put the kale, Brussel sprouts and carrot in a bowl. Add the Caesar sauce, salt and pepper and mix. Add more lemon juice if desired.

5. Plate your dish Add the cooked chickpeas to the kale salad. Serve the salad in a bowl with the sweet potatoes on the side and garnish with the remaining parmesan cheese. You could also toss the sweet potatoes into the salad. Add lemon juice to taste. Bon appétit!

15gGrana Padano Cheese

100gCabbage, Kale

100gBrussels Sprouts

1unitCarrot(s)

1unitLemon

1unitGarlic Clove(s)

80mlMayonnaise

500gSweet Potato(es)

3gSteak Spices

1unitChickpeas

10gSpice Mix (smoked paprika,garlic powder)

What you need sheet pan, baking paper, bowls, box grater

498 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 69g

23%

fat 20g

31%

cholesterol 7mg

fiber 13g

52%

protein 15g

saturated 3g

15%

sodium 630mg

26%

sugar 9g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg