Tahini Caesar with Sweet Potatoes & Chickpeas

Tahini Caesar with Sweet Potatoes and Chickpeas

Servings: 6 Products Used: Romaine Hearts
    • 2 Heads of Tanimura & Antle Romaine Hearts, chopped
    • 2 Small Sweet potatoes, cut into ¼ inch thick circles, skin on
    • Olive oil
    • 2 tsp. Chili powder
    • 2 tsp. Smoked paprika
    • Salt & Pepper to taste
    • 1 (14 ounce) Can chickpeas, drained
    • 4 Cups Shredded Brussel sprouts
    1. ¼ Cup Olive oil
    2. 2 Tbsp. Dijon mustard
    3. 2 Tbsp. Tahini
    4. 1-2 Garlic cloves
    5. Salt & Pepper to taste
    6. 1/3 Cup Grated parmesan, plus more for garnish.
    1. Preheat oven to 425 degrees F. On a large rimmed baking sheet, combine sweet potatoes, spices and enough olive oil to coat. Season generously with salt and pepper. Toss to coat evenly.
    2. Roast for 20 minutes.  Remove from the oven and add chickpeas and additional oil if necessary.
    3. Toss chickpeas with sweet potatoes and continue roasting for another 20 minutes until the chickpeas are crispy and the sweet potatoes are tender.
    4. In a large salad bowl, combine the chopped romaine hearts and Brussel sprouts.
    5. To make the dressing, combine all dressing ingredients in a blender and blend until smooth.
    6. Toss the roasted sweet potatoes and chickpeas with the salad. Add the dressing and toss to combine.
    7. Garnish with additional parmesan cheese and serve.