Chickpea and Pesto With Sweet Potato Crust
[Vegan, Gluten-Free]

To Make the Crust:

• 4 large sweet potatoes (peeled + diced)
• 1/2 cup almond meal/flour
• 1+3/4 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
• 1/4 teaspoon garlic powder
• 1/4 cup gluten-free oats

To Make the Kale Pesto:

• 2 cups kale leaves
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1/3 cup raw walnuts
• Pinch salt + pepper

To Make the Crispy Tandoori Masala Chickpeas:

• 1 can chickpeas/garbanzo beans (drained)
• 2 tablespoons tandoori masala spice
• 1 tablespoon olive oil
• Pinch salt + pepper

To Make the Parmesan Cheese:

• 3/4 cup raw cashews
• 1/4 teaspoon garlic powder
• 3/4 teaspoon salt
• 3 tablespoons nutritional yeast

Toppings:

• Kale pesto
• 2-3 stalks kale (separate from what is used in the pesto)
• 1 red onion
• Fresh cilantro
• 1-2 avocados
• Crispy tandoori masala chickpeas