You’re in store for a real treat if you haven’t tried roasted crispy broccoli with CHEESY sauce.

It’s even better when paired with kale infused with citrus (yeah, we said it) and our 5-minute SMOKEY Chipotle dressing!

Let us show you just how simple it is to make this 30-minute recipe!

First, roast the chickpeas and broccoli on a large baking tray.

The broccoli is seasoned using avocado oil, pepper, and salt. It’s then topped with nutritional yeast for a cheesy taste!

Chickpeas are coated with avocado oil, salt, and a mixture of smoky spices (cumin and smoked paprika). Then, they are baked for 20 minutes until crispy and brown!

During the cooking of the chickpeas, broccoli, and sea salt, the kale will be massaged with maple syrup, chili powder, and lime juice. This softens it and gives it flavor.

You’re now ready to assemble! Add the roasted chickpeas, broccoli, carrots, avocado, and sunflower seeds to the kale.

You can use either 5-Minute Smoky Chipotle dressing or Rapid Ginger Garlic Miso-Tahini Dressing. The sauces are both delicious, but the smoky flavor of the chipotle is our favorite!



  • One large head of broccoli chopped into medium florets (3 heaping cups).
  • 1 Tbsp avocado oil
  • Use one pinch of each black pepper and sea salt
  • Use 1-2 Tbsp nutritional yeast


  • One 15-oz chickpea can, rinsed, drained, and dried
  • 1 Tbsp avocado oil
  • 1/4 teaspoon sea salt
  • 1 tsp cumin ground
  • 1 tsp smoked paprika
  • 1 tsp Chili powder


  • Chop 1 large bundle of curly or Dinosaur Kale (large bottom stems removed).
  • 3 Tbsp of lime juice
  • Sea salt is a healthy addition to any meal.
  • Half a teaspoon Chili powder (chili powder contains a mixture of spices such as oregano and cumin)
  • 1 tsp of maple syrup


  • 1 cup of shredded carrots
  • One ripe avocado, sliced
  • 1/4 cup raw or roasted sunflower seeds

Dressing ( Choose one).

  • Smoky Chipotle Dressing
  • Ginger Miso Dressing


  • Turn oven on to 400 degrees F. (204 C). Line a baking tray with parchment paper. Add the broccoli, drizzle with oil, and sprinkle with nutritional yeast, salt, and pepper. Mix well and place on one side of the baking sheet.
  • Add the dried, rinsed chickpeas into a large mixing bowl. Top with the oil, cumin powder, paprika, and chili powder. Mix well (they should all be coated). Add to the other side. Bake for 20 minutes or until the broccoli and chickpeas have browned.
  • Add the chopped kale into a bowl, then top it with maple syrup, salt, chili, and lime. (We know this sounds strange, but trust us, we’ve tried it). Massage the greens for 1-2 mins to infuse them with the acidity and spices. The maple syrup and spices make the kale irresistible.
  • Then, prepare the carrots with your dressing of choice. Both options are great, but we recommend the smoky chipotle sauce. Set aside.
  • Assemble the salad by topping the kale leaves with shredded carrots and roasted broccoli, chickpeas, and sunflower seeds. Dressing can be added or served on the side.
  • Dressings can be stored in the fridge for 4-5 days. No freezer-friendly.

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