Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed into 1/2-inch pieces
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 4 cups baby kale or chopped curly kale
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- For the Dressing: 2 tablespoons tahini, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1-2 tablespoons warm water to thin.
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Peel the sweet potatoes and cut them into uniform 1/2-inch cubes so they cook evenly. Drain the chickpeas in a colander and rinse them thoroughly. Most importantly, use a clean kitchen towel or paper towels to pat the chickpeas completely dry. Removing excess moisture is the secret to getting them crispy rather than mushy.
- Cooking: Place the cubed sweet potatoes and dried chickpeas onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle the cumin, smoked paprika, garlic powder, salt, and pepper over the top. Use your hands or a spatula to toss everything together until every piece is well-coated in oil and spices. Spread the mixture out in a single layer; do not crowd the pan. Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and the chickpeas are golden brown and slightly crunchy.
- Plating: While the vegetables roast, whisk the tahini, lemon juice, maple syrup, and warm water in a small bowl until smooth. Place the kale in a large mixing bowl and drizzle with the remaining tablespoon of olive oil. Use your hands to massage the kale for 1 minute until it softens. Once the sweet potatoes and chickpeas are done, let them cool for 5 minutes. Add them to the bowl with the kale, along with the red onion and parsley. Pour the dressing over the salad and toss gently to combine. Serve warm or at room temperature.
- Cook Time: 45 minutes