Loaded Kale and Brussel Sprout Caesar Salad
with crispy roasted paprika chickpeas and sweet potato fries
Informations supplémentaires
30 min.
|
498 kcal
|
easy
|
|
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
2%
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