Sweet Potato, Crispy Chickpeas, & Kale Bowl

I’ve made this dish a few times now – you will love this one. One of my favorite things to cook during the week is a bowl . . . full of roasted and steamed vegetables, a great homemade sauce, and usually some sort of grain. During the week I don’t have that much time to prep dinner, and I try to stay on track with my healthy eating, so bowls are perfect for us. Not to mention I’ll eat anything that has tahini in it!

Sweet Potato, Crispy Chickpeas, & Kale Bowl Ingredients

Ingredients – Bowl

-3 sweet potatoes

-3 Cups kale

-Around 12 cherry tomatoes, sliced in half or in quarters

-Fresh parsley, minced (optional) *I used dried parsley*

-Hemp seeds, desired amount

Ingredients – Chickpeas

-1.5 Cups chickpeas

-1 Tablespoon sesame or coconut oil

-1 teaspoon paprika

-1/4 teaspoon garlic powder

-1/4 teaspoon fresh black pepper

-Drizzle fresh lemon

Ingredients – Tahini Garlic Sauce

-Fresh garlic

-1/4 Cup tahini

-1/4 Cup extra virgin olive oil or water

-1/4 Cup water

-1/8 Cup tamari

-1 Tablespoon apple cider vinegar

-1 Tablespoon fresh lemon juice

-1 ” grated ginger or 1 teaspoon ground ginger

-Pink himalayan salt & black pepper to taste

Sweet Potato, Crispy Chickpeas, & Kale Bowl Tahini

Directions

-Make batch of the Tahini Garlic Sauce by mixing all of the ingredients in your food processor, or whisk by hand, set aside

-Preheat the oven to 375°F

-Wash sweet potatoes & dry. Use a fork to poke holes in a few places on top of the potatoes. If desired, lightly & evenly spray the potatoes with a spritz of olive oil. Place potatoes directly on oven rack, or on a baking sheet. Bake for about 45 minutes, or until fork tender. *I chopped up the sweet potatoes into bite sized pieces & place on a baking sheet instead, to speed up the cooking time*

-In a bowl, combine paprika, garlic powder, salt, & pepper. Slice the cherry tomatoes & mince the parsley for later

-Heat a pan on medium to medium – high heat. When hot, add the oil, & after 1 minute, add the chickpeas. Cook 5 – 8 minutes, depending on how hot your pan is. Occasionally move chickpeas around

-While chickpeas are cooking, steam the kale

-Put a paper towel onto a plate. When the chickpeas are evenly seared to crispy, dump them onto the plate to quickly absorb any excess oil, then put into the bowl with spices, stirring to combine. Drizzle with fresh lemon

-Combine chickpeas, sweet potato, kale, tomato, hemp seeds, parsley, & tahini garlic sauce. Mix well & serve hot

*I also added steam broccoli & roasted brussel sprouts

Sweet Potato, Crispy Chickpeas, & Kale Bowl Insta

XOXO

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s