Kale & Brussels Sprout Salads

Halve the lime. In a small bowl, combine the lime juice, vegan ranch, and as much 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 multigrain croutons. When you’re ready to eat, drizzle with chipotle ranch dressing.