Sweet Potato, Chickpea, & Kale Bowls

Sweet potatoes:
Preheat oven to 400 degrees. Cut sweet potatoes in 1 inch thick slices, lightly coat with olive oil and salt, and place face down on a baking sheet covered in parchment paper. Roast for about 40 minutes. During this time, cut the kale, make the dressing, and boil and spice the chickpeas.

Remove the leaves from the thick stem and cut kale (I added some romaine too) in small pieces. Toss generously with dressing.

1/3 cup tahini sauce (from Trader Joes)
2 Tbsp. hummus
1 Tbsp. + lime or lemon juice
1 Tbsp. water
1 heaping Tbsp. minced garlic
black pepper

Boil a heaping cup of soaked chickpeas for about 10 minutes. Drain and toss into a cast iron pan with some oil and sprinkle with chili powder, oregano, salt, pepper, turmeric, and smoked paprika (I used quite a bit - gives it a good spice).

I whipped up this quick cabbage slaw and added it for some color and texture:
1 cup thinly sliced red cabbage
pinch of salt
1 tsp. lime juice (or lemon or apple cider vinegar)
massage cabbage with salt and juice for a minute
drizzle with honey and stir


Post a Comment