Ingredients:
For the salad:
- 2 sweet potatoes
- 1 cauliflower
- 1 avocado
- 1 can of chickpeas
- 100gr kale
- Roasted almonds
- Pomegranate
- Cumin, paprika and chili powder (to your taste)
- Salt and pepper
For the dressing:
- 50ml olive oil
- Jus of 1 lemon
- 1 tbsp dijon mustard
- 2 tbsp tahini
- 1 garlic clove
- Salt and pepper
Preparation
Step 1
On a large baking sheet combine the sweet potatoes, cauliflower, olive oil, cumin, paprika, chili powder, a pinch of salt and pepper. Toss well.
Step 2
Roast them in the oven for more or less 20-25 minutes at 200 degrees on a fan mode.
Step 3
Then add the marinated chickpeas (with cumin, paprika and chili powder) to your baking tray and roast everything for another 25 minutes until the chickpeas are crisp and the sweet potatoes tender.
Step 4
In the meantime, blend all the ingredients of the dressing and marinate the kale with some olive oil and lemon
Once the veggies are ready, mix half of them with the kale and the dressing. Top the salad with avocado, pomegranate, the rest of the veggies, the roasted almonds and enjoy!
