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Roasted Sweet Potato, Chickpeas, and Hail Caesar come together to create the perfect fall salad.

5 min
Prep Time

40 min
Cooking Time

45 min
Total Time

4
Servings

Ingredients

  • 2 sweet potatoes, sliced into rounds
  • 1/4 c. olive oil
  • 1-2 tsp. chil powder
  • 2 tsp. smoked paprika
  • salt & black pepper
  • 1 can chickpeas, drained
  • 2 heads of shredded kale
  • 1 c. cucumber, sliced
  • 2 avocados
  • croutons, optional
  • 1/3 c. shredded parmesan

Instructions

  1. Preheat oven to 425°F.
  2. In a large bowl toss the sliced, sweet potatoes, 2 Tbsp. olive oil, chili powder, paprika, salt & pepper.
  3. Spread out on a large parchment-paper lined baking sheet, and roast for 20 minutes.
  4. Remove from oven, add the chickpeas and another drizzle of oil and toss. Return to oven for an additional 20 minutes.
  5. While that is cooking, massage the kale with remaining olive oil in a large salad bowl.
  6. Let the roasted veggies & chickpeas cool for 5 minutes, then toss in with the salad.
  7. Add Backyard Ranch and cucumbers and toss to coat. Serve topped with avocado slices, shredded parmesan, and croutons, if desired.

Notes

This is a tasty salad that works great as a meal prep! Simply hold off on adding the avocados and croutons, if using, until just before serving.

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