Kale & Brussels Sprout Salads

Halve the lime. In a small bowl, combine the vegan ranch, lime juice, and as much of the chipotle morita powder as you’d like. Halve the avocado, remove the pit, and dice the flesh.

Divide the shredded kale and Brussels sprouts between serving bowls. Top with diced avocado and pumpkin seeds. When you’re ready to eat, drizzle with chipotle ranch dressing.