Name: Cheesy Roasted Broccoli Chickpea Kale Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head broccoli ((~3 heaping cups)); 1 tbsp avocado oil; 1 healthy pinch sea salt; 1 healthy pinch black pepper; 1.5 tbsp nutritional yeast; 1 can chickpeas (rinsed, drained, and dried); 1 tbsp avocado oil; 0.25 tsp sea salt; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chilli powder ((chilli powder should contain a blend of spices, such as chilli powder, oregano, cumin, and garlic)); 1 large bundle curly kale ((large bottom stalks removed)); 3 tbsp lime juice; 1 healthy pinch sea salt; 0.5 tsp chilli powder ((chilli powder should contain a blend of spices, such as chilli powder, oregano, cumin, and garlic)); 1 tsp maple syrup; 1 cup shredded carrots ((~2 carrots)); 1 null ripe avocado (sliced); 0.25 cup sunflower seeds (roasted or raw (or sub other nut or seed)); 1 null 5-minute smoky chipotle dressing (nutritional estimates include this dressing)

Instructions

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1

Preheat oven to 400 degrees F (204 C). Line a baking sheet with parchment paper.
2

Add the head broccoli (1 large) to one side of the baking sheet. Drizzle with avocado oil (1 tbsp) and season with pinch sea salt (1 healthy), pinch black pepper (1 healthy), and nutritional yeast (1.5 tbsp). Toss to coat.
3

In a mixing bowl, combine the chickpeas (1 can) with avocado oil (1 tbsp), sea salt (0.25 tsp), ground cumin (1 tsp), smoked paprika (1 tsp), and chilli powder (1 tsp). Toss until very well coated. Add the chickpeas to the other side of the baking sheet.
4

Bake for minutes (20) or until the [broccoli] and [chickpeas] are browned and crispy.
5

While baking, place the bundle curly kale (1 large) in a serving bowl. Add lime juice (3 tbsp), pinch sea salt (1 healthy), chilli powder (0.5 tsp), and maple syrup (1 tsp). Massage the [kale] for [1-2 minutes] to soften and infuse flavors.
6

Prepare the [5-minute smoky chipotle dressing] (or other preferred dressing) and have shredded carrots (1 cup) ready.
7

To assemble, top the massaged [kale] with the roasted [broccoli] and [chickpeas], shredded carrots (1 cup), avocado (1 ripe), and sunflower seeds (0.25 cup). Toss with [5-minute smoky chipotle dressing] or serve on the side.
8

Serve immediately. Leftovers can be stored in the refrigerator for up to 2-3 days (dressings stored separately keep for 4-5 days). This recipe is not freezer friendly.