These Crispy Chickpea, Sweet Potato and Kale bowls with Garlic Tahini Sauce will nourish you from the inside out, leaving you feeling satisfied, grounded and ready to take on whatever life throws at you.
Serves: 2, Prep Time: 20 minutes, Total Time: 50 minutes.
Chickpea, Sweet Potato, and Kale Bowl
1 tbs. of Extra Virgin Olive Oil
1 medium sweet potato (peeled / sliced into rounds)
¼ medium red onion (cut into wedges)
1 cup zucchini (sliced)
1 ½ cups cooked chickpeas (patted dry)
1 tsp. curry powder
½ tsp. turmeric
5 cups lacinato kale (stems removed & chopped into bite-sized pieces)
Roughly chopped fresh parsley
Hemp seeds and lime slices to garnish
Flaked sea salt
½ lime juice from lime
2 tbs. tahini
2 cloves garlic
2 tbs. water (plus more to thin if needed)
Line 2 large baking sheets with parchment paper and preheat the oven to 400°F.
On one baking sheet, arrange the sweet potato, zucchini and red onion slices in a single layer. Mist them all with extra virgin olive oil, then give them a generous sprinkle of sea salt and black pepper.
In a bowl or sealed container, combine the chickpeas with 1 tbsp. olive oil, curry powder, turmeric and juice of ½ lime. Give it all a good shake and dump the chickpeas out onto the other baking sheet.
Put both pans in the oven. The vegetables will need about 25 minutes and the chickpeas will need about 30 minutes before they're golden and crispy. be sure to shake the pan of chickpeas every 10 minutes or so for even roasting.
To make the dressing, whirl up all ingredients in a blender or food processor until completely smooth.
When the chickpeas are nearly ready, steam the kale for 3 minutes or until wilted and a vibrant green. Toss in a little olive oil, a sprinkle of lime juice and a sprinkle of sea salt. Divide the kale between 2 bowls.
Arrange the sweet potato rounds, roasted zucchini, onion and crispy chickpeas on top of the kale. Add a generous drizzle of dressing, then garnish with parsley, sunflower sprouts, pipits, hemp seeds and lime wedges.