- 2 small sweet potatoes
- 2 tsp. paprika
- 240 g chickpeas (about a can)
- 150 g kale
- 1 avocado, sliced
- 1 bag of Earth Control Walnuts or Pecans
- Sliced Parmesan cheese
- Salt og pepper
- Olive oil
Preheat the oven to 180 ° (hot air). Rinse and cut sweet potatoes into small round slices. Decide if you prefer the peel on or removed. Place the slices on a baking sheet, sprinkle with paprika, oil, salt and pepper. Bake for 20 min.
Rinse the chickpeas and spread them over the sweet potatoes on the baking sheet. Sprinkle with extra salt and pepper if necessary. Bake again for 10 min.
Rinse and slice the kale and spread on a platter. Spread the pre-baked sweet potatoes and chickpeas over. Divide slices of avocado, and thin slices of parmesan.
Sprinkle walnuts over the salad and then salt & pepper - and possibly. a little olive oil.