Caramelized sweet potatoes, crispy chickpeas, and kale tossed with zesty tahini dressing for a nourishing bowl.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large bunch kale, stems removed and chopped
03 - 1 red onion, sliced
→ Legumes
04 - 1 (15 oz) can chickpeas, drained and rinsed
→ Seasonings & Oils
05 - 3 tablespoons olive oil, divided
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon garlic powder
09 - Salt and black pepper, to taste
→ Tahini Dressing
10 - 1/4 cup tahini
11 - 2 tablespoons lemon juice (about 1 lemon)
12 - 1 tablespoon maple syrup or honey
13 - 2 tablespoons water, plus more as needed
14 - Pinch of salt
→ Optional Toppings
15 - 2 tablespoons toasted pumpkin seeds
16 - 1/4 cup crumbled feta cheese (omit for vegan)
# Step-by-Step Guide:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes and sliced red onion with 1.5 tablespoons olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Spread evenly on half of the baking sheet.
03 - Toss chickpeas with 1/2 tablespoon olive oil, a pinch of salt, and black pepper. Spread on the other half of the baking sheet.
04 - Roast in the preheated oven for 25 to 30 minutes, stirring halfway, until sweet potatoes are tender and browned and chickpeas are crisp.
05 - Meanwhile, massage chopped kale with the remaining 1 tablespoon olive oil and a pinch of salt for 1 to 2 minutes until slightly softened.
06 - Whisk together tahini, lemon juice, maple syrup or honey, water, and salt until smooth and pourable. Adjust water for desired consistency.
07 - Divide massaged kale evenly among four bowls. Top with roasted sweet potatoes, chickpeas, and red onion. Drizzle with tahini dressing and garnish with toasted pumpkin seeds and crumbled feta cheese if desired.
