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Sweet Potato Chick pea abundance Bowl!
PREP
2 large sweet potatoes or red potatoes, cut into approximately 1½-inch wedges
Olive oil spray
2 teaspoons ground cumin
Sea salt and black pepper
For the dressing
½ small avocado, pitted and peeled
¾ cup unsweetened almond milk
⅓ cup chopped fresh cilantro
½ jalapeño (optional)
Juice of 1 lime
Sea salt and black pepper
1(15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
2 teaspoons minced garlic
⅓ cup chopped red onion
1 teaspoon smoked paprika
1 teaspoon chili powder
3 cups chopped kale leaves
Juice of 1 lime
Add the chickpeas and sauté for 1 minute, then add the smoked paprika and chili powder
. Cook until the outside edges are seared, 3 to 5 minutes.
Add the chopped kale to the skillet along with the lime juice.
Allow the kale to wilt under the steam of the lime juice. Cook for 3 to 5 minutes, until the kale has softened.
Divide the sweet potato wedges, kale, and chickpea mix among three bowls, topping with equal amounts of the dressing. Drizzle it over slowly to activate your taste buds as you pour.
Garnish: chopped fresh cilantro or sliced green onion, fresh lime juice
COOK
Preheat the oven to 420°F. Line a baking sheet with parchment paper.
Place the potato wedges on the baking sheet. Spray them with olive oil, then sprinkle them with cumin, salt, and pepper and rub the seasonings on the wedges. Roast the wedges in the oven until tender with brown edges, about 50 minutes, turning once.
Blend the dressing ingredients in a food processor and set aside in an airtight container.
Pat the drained chickpeas dry with a paper towel.
To a large nonstick skillet over medium heat, add the olive oil, garlic, and onion, and cook until the onion turns brown and translucent, about 4 minutes, being careful not to burn the garlic.
MAKES 3 SERVINGS | PREP: 5 MINUTES | COOK: 50 MINUTES
Serving size 1 bowl Calories 334 Protein 12g Carbohydrates Carbohydrates Fat g Fiber 10g Sugar Sugar9g Sodium 278
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