top of page

Healthy Vegetarian Caesar Salad 



For 4 serves: 

  • 2 medium sweet potatoes, cut into 2cm circles

  • 2-3 tbsp olive oil 

  • 1 tsp chipotle chilli powder or chilli flakes 

  • 3 tsp paprika

  • sea salt and cracked black pepper (to taste)

  • 1 can chickpeas, drained and rinsed

  • 1 large head kale, shredded (or other leafy greens such as cabbage)

  • 400g shredded brussels sprouts, or 1 additional head of kale

  • 1-2 avocados, sliced

Parmesan Tahini Dressing

  • 2 tbsp olive oil 

  • juice of 2 lemons

  • 1 tbsp dijon mustard 

  • 2 tbsp tahini 

  • 2 cloves garlic, grated

  • Sea salt and cracked black pepper to taste 

  • 30g grated parmesan, plus more for serving

  • 2 tablespoons fresh chopped parsley


  1. Preheat the oven to 200 degrees (C). On a large baking tray lined with baking paper, combine the sweet potatoes, 1-2 tablespoons olive oil, chilli powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes.

  2. Remove from the oven, add the chickpeas and remaining 1 tbsp oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.

  3. Meanwhile, in a large salad bowl, combine the kale and brussels sprouts.

  4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.

  5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add 1/2 the dressing and toss to combine. Top the salad with avocado, fresh parsley and some additional parmesan ribbons. Serve with the rest of the salad and enjoy! 

bottom of page