Instructions

• Preheat the oven to 400 F. Line 3 baking sheets with parchment paper.
• Slice the sweet potatoes in half lengthwise, and then slice the halves lengthwise again (you should have 4 long quarters of sweet potatoes). Slice into thin slices and add to one of the baking sheets.
• Trim the ends off the Brussels sprouts and remove any browned outer leaves. Slice into thin slices to shred (alternatively, you can also do this in a food processor OR buy pre-shredded Brussels sprouts). Add to another baking sheet.
• Drain and rinse the chickpeas and dry well. Discard any of the outer shells that came off when rinsing and drying and add chickpeas to the 3rd baking sheet.
• Toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
• Toss the Brussels sprouts with 3 tablespoons of olive oil, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
• Toss the chickpeas with 2 tablespoons of olive oil, ½ teaspoon paprika, salt, and pepper. Bake in the preheated oven for 30 minutes, tossing halfway through.
• While the vegetables are in the oven, prepare the dressing. Add all ingredients to a large mason jar and shake vigorously to mix. Set aside.
• Remove the stems from the kale and roughly chop. Add the kale to a large bowl and toss with half of the dressing, using your hands to gently massage the kale into the dressing.
• Add the roasted sweet potatoes, Brussels sprouts, and chickpeas to the kale. Add the cranberries, sunflower seeds, and crumbled goat cheese. Add the remaining dressing and toss.