Sweet Potato Kale Bowl

#vegetarian

Total Time: 35-40 min. 

Servings: 2

Ingredients

• 1 large sweet potato 

• 1 bunch of kale

• 1-15 oz can of chickpeas

• 1 tsp cumin

• 2 ½ Tbsp. olive oil, divided

• 1 tsp. honey

• ¼ tsp cayenne

• Juice from 1 lemon

• Salt & pepper

Cooking Steps

Prep Ingredients

Preheat the oven to 425°F (220°C). Peel and rinse 1 large sweet potato. Cut the sweet potato into 1 in. (2 ½ cm.) cubes. Drain and rinse 1-15oz can of chickpeas.

Wash and dry 1 bunch of kale.

Bake Sweet Potatoes & Chickpeas

Add sweet potato cubes and chickpeas to a lined baking sheet in a single layer. Drizzle 1 Tbsp. olive oil and sprinkle 1 tsp. cumin evenly over both. Season with salt & pepper as desired. 

Bake for about 20-25 min., flipping halfway until roasted. 

Prep Kale

While the sweet potatoes and chickpeas are baking, place the kale into a large bowl. Gently massage the kale with both hands to soften it slightly.  

Make Dressing 

In a small bowl, mix 1 tsp. honey, ¼ tsp cayenne, juice from 1 lemon, 1 ½ Tbsps. olive oil, and salt & pepper, to taste, until well combined. 

Assemble 

Once the sweet potatoes and chickpeas are roasted, place them into the bowl with kale. Pour the dressing over the kale. Mix until the kale is dressed. Serve in bowls!