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!