Ingredients - 1 beet - 1 can chickpeas - 2 tbs olive oil - 1 tbs paprika - 1 tbs garlic powder - 1 head kale - 1/2 lb Brussels sprouts For the dressing - 2 cloves or garlic - 1 tbs honey - juice of 1 lemon - 1 tbs Dijon mustard - pinch of sea salt - pinch

Ingredients - 1 beet - 1 can chickpeas - 2 tbs olive oil - 1 tbs paprika - 1 tbs garlic powder - 1 head kale - 1/2 lb Brussels sprouts For the dressing - 2 cloves or garlic - 1 tbs honey - juice of 1 lemon - 1 tbs Dijon mustard - pinch of sea salt - pinch of red pepper flakes - 2 tbs white wine or rice vinegar - 2 tbs olive oil - 1/4 cup pumpkin or sunflower seeds - 1 pomegranate - 1 container soft goat cheese (4oz) Instructions - cube your beets into 1cm pieces, add it to a baking tray with your chickpeas and season generously with the olive oil, paprika, and garlic powder - bake at 400 for 30 min - finely chop the kale and Brussels sprouts and add them to a big salad bowl - for the dressing finely mince the garlic and add to a container with the sea salt, mustard, red pepper flakes, honey, vinegar, and olive oil - shake vigorously it should be creamy ish - add the pomegranates, sunflower seeds, goat cheese, dressing, chickpeas, and beets - toss everything up and enjoy!

Great

% Daily Values based on a 2,000 calorie diet