Wilted Avocado Kale Bowl with Chickpea Croutons
Kale (baby kale pictured, but you can use any variety)
- tamari (soy sauce)
- onions/peppers/tomatoes/carrots (whatever you'd like to add)
There are no amounts here, because whatever you do will work! But if you're using a giant bag of kale, I usually use one large avocado and about 2 T soy sauce, adding more if needed.
- Smash the avocado and massage it into the kale with the soy sauce. Season with pepper.
- Pat chickpeas dry with a paper towel and sprinkle with cayenne. Roast for about 25 minutes at 400 degrees, shaking the pan half way through. They should be crispy and dark.
- Add any carrots, onions, peppers or other vegetables you like.
You've just made the best kale salad ever. Congratulations.
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