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This is feeding: 2 persons
Ingredients
- Sweet Potatoes as many as you want
Crispy Chickpeas
- 2 cups Cooked Chickpeas
- 1/2 tbsp Grapeseed Oil optional
- 1 tsp Harissa Spice Powder
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
Dressing
- 1/2 cup Unsweetened Plain Vegan Yogurt
- 2 tbsp Runny Tahini
- Juice of half a lemon
- Salt & Pepper to taste
Kale Salad
- Kale chopped
- Juice of half a lemon
- Salt to taste
Instructions
- Preheat oven to 400 F/200 C.
- Scrub sweet potatoes and bake them for 45 to 60 minutes, depending on size, until fork tender.
- Rinse chickpeas and add them to a bowl together with the oil and spices and toss until evenly coated. Place them on a lined baking sheet and bake them for 30 minutes. If they are not crispy enough after 30 minutes, bake for another 10 minutes. (I put the chickpeas on the bottom rack and the sweet potatoes in the middle)
- In the meantime prepare dressing and kale salad.
- For the dressing just stir together all ingredients until smooth (you can add a couple tbsp of water if its too thick or if your tahini isn’t runny enough)
- For the salad, massage chopped kale with some lemon juice and salt. Massaging makes it much more tender, in my opinion more delicious and easier digestible.
- When sweet potatoes are done, cut them lengthwise and use a fork to mash down some of the sweet potato flesh, fill with chickpeas and drizzle some dressing on top. Serve over kale salad and enjoy!