INGREDIENTS
2 smalls
sweet potatoes
1/4 cup
extra virgin olive oil
1 tbsp
chipotle chili powder
2 tsp
smoked paprika
1 serving
kosher salt
14 oz
canned chickpeas
1 large head
kale
4 cups
brussels sprouts
1
avocados
2
juice of lemon
2 tbsp
dijon mustard
2 tbsp
tahini
2 tsp
worcestershire sauce
1 cloves
garlic
1/3 cup
parmesan
2 tbsp
fresh parsley