Roasted Sweet Potato, Chickpea and Kale Bowls

(from desert.rose32’s recipe box)

Categories: Salads

Ingredients

  • ***SALAD BOWL INGREDIENTS***
  • 1 batch Roasted Sweet Potatoes and Chickpeas (see below)
  • 6-8 cups roughly-chopped Lacinato or curly kale, tough stems removed
  • (optional: 2 cups cooked farro or quinoa¹)
  • 1 avocado**, peeled and pitted and sliced
  • half a small red onion, peeled and thinly sliced or diced
  • 1/3 cup dried cranberries
  • 1/3 cup pepitas
  • ***TAHINI DRESSING***
  • 1/2 cup tahini
  • 1/3 cup freshly-squeezed lemon juice
  • 1/4 cup warm water
  • 3 cloves garlic, pressed or minced
  • 1/2 teaspoon either: ground cumin or smoked paprika
  • 1/4 teaspoon each: Kosher salt, freshly-cracked black pepper, cayenne
  • (optional sweetener: 1 tablespoon maple syrup)
  • ***ROASTED SWEET POTATOES AND CHICKPEAS INGREDIENTS***
  • 2 medium sweet potatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon each: garlic powder + ground cumin + smoked paprika
  • pinch of cayenne
  • Kosher salt and freshly-cracked black pepper

Directions

  1. For the dressing***

  2. Whisk together the tahini, lemon juice, water, garlic, cumin (or smoked paprika), salt, black pepper, cayenne and maple syrup (if using) in a small bowl until evenly combined. (Or — my favorite — shake everything up in a sealed mason jar or salad dressing jar until evenly combined.)

  3. Add an additional 1-3 tablespoons of water if you’d like to thin out the dressing a bit.

  4. Salad Bowls***

  5. Prepare the Roasted Sweet Potatoes and Chickpeas as directed below. Then to save time, prep the remaining ingredients while the sweet potato mixture is roasting in the oven.

  6. Once the sweet potatoes and chickpeas are ready to go, add the kale to your serving bowl, or portion it evenly between your food storage containers. (Optional: add in the cooked farro, if you’d like.) Top evenly with the roasted sweet potato, chickpeas, avocado, red onion, dried cranberries, and pepitas. Then drizzle everything evenly with the dressing.

  7. Serve immediately, garnished with extra lemon slices/wedges if desired. Or store in sealed containers for up to 4 days.

  8. Roasted Sweet Potatoes and Chickpeas***

  9. Heat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.

  10. In a large bowl, add the sweet potatoes and chickpeas, and drizzle with oil. Sprinkle evenly with the garlic powder, cumin, smoked paprika and cayenne, and toss until evenly combined.

  11. Pour the sweet potato mixture out onto the prepared baking sheet in an even layer. Then season everything evenly with a few pinches of salt and pepper.

  12. Bake for 30 minutes, or until the sweet potatoes are cooked through and soft. Transfer the pan to a cooling rack until ready to use.

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