Homemade Roasted Sweet Potato, Chickpea and Kale Salad Bowls
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Roasted Sweet Potato, Chickpea and Kale Salad Bowls is a beans recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 batch Roasted Sweet Potatoes and Chickpeas (see below)
- 6-8 cups roughly-chopped Lacinato or curly kale, tough stems removed
- (optional: 2 cups cooked farro or quinoa¹)
- 1 avocado**, peeled and pitted and sliced
- half a small red onion, peeled and thinly sliced or diced
- 1/3 cup dried cranberries
- 1/3 cup pepitas
- 1 batch Dreamy Tahini Dressing
- 2 medium sweet potatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon each: garlic powder + ground cumin + smoked paprika
- pinch of cayenne
- Kosher salt and freshly-cracked black pepper
Method
Prepare the Roasted Sweet Potatoes and Chickpeas as directed below. Then to save time, prep the remaining ingredients while the sweet potato mixture is roasting in the oven.
Once the sweet potatoes and chickpeas are ready to go, add the kale to your serving bowl, or portion it evenly between your food storage containers. (skippable: add in the cooked farro, if you'd like.) Top evenly with the roasted sweet potato, chickpeas, avocado, red onion, dried cranberries, and pepitas. Then drizzle everything evenly with the dressing.
Plate while it is hot, garnished with extra lemon slices/wedges if desired. Or store in sealed containers for up to 4 days.
Warm oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray.
In a large bowl, add the sweet potatoes and chickpeas, and drizzle with oil. Scatter evenly with the garlic powder, cumin, smoked paprika and cayenne, and toss until evenly combined.
Tip the sweet potato mixture out onto the prepared baking sheet in an even layer. Then season everything evenly with a few pinches of salt and pepper.
Roast for 30 minutes, or until the sweet potatoes are cooked through and soft. Move the pan to a cooling rack until ready to use.
