Cheesy Roasted Broccoli Chickpea Kale Salad
This hearty kale salad is topped with crispy roasted broccoli, cheesy nutritional yeast, smoky baked chickpeas, and a smoky 5-minute chipotle dressing. It's ready in just 30 minutes, offering big flavor and simple ingredients for a satisfying plant-based meal.
Instructions
- 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.
Nutrition Facts
Per portion