Kale Salad with Roasted Brussel Sprouts and Sweet Potato Fries

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To make the Kale Salad: 
Toss kale with microgreens / any sprout (optional). Make dressing: 
Add 1 avocado, the juice of one lemon, 1/4 cup water, and a 1/4 of a small onion to a blender or food processor. Blend until smooth. Add garlic powder, salt, and pepper to taste. Mix dressing into kale, add nutritional yeast. 


For the Fries:
Preheat you oven to 425 F. Cut potatoes into 1/4 inch - 1/2 inch fries. Add to mixing bowl, toss with a small amount of water to get them wet, so the spices will stick. Season the fries with salt, pepper, garlic powder, onion powder, paprika and cumin. Use you hands and toss the fries so they are evenly coated with seasonings. Line a baking sheet with parchment paper, and spread the seasoned fries evenly on the pan. Bake for 25-30 minutes, or until they reach desired level of crisp  (You may want to flip the fires half-way through baking, but that isn’t necessary).

For the Brussel Sprouts:
Cut in half, add to mixing bowl and toss with small amount of water and season with salt, pepper, garlic and onion powder. Line a baking sheet with parchment paper and spread seasoned brussel sprouts out evenly on the baking sheet. You can put these in the oven at the same time as the potatoes. Bake for 20-25 minutes or until desired crispy-ness is reached