Roasted Sweet Potatoes with Chickpeas, Cranberry and Kale
By: Barb Biagioli
The perfect seasonal salad to be served in a big bowl for dinner or separated into glass containers for lunch meal prep. Your choice!
Roasted Sweet Potatoes with Chickpeas, Cranberry and Kale Recipe
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 2 - 4
INGREDIENTS
2 medium sweet potatoes
2 cups of chickpeas
1 cup of quinoa, cooked
8 cups of lacinato kale, chopped
½ red onion thinly sliced in half moons
½ cup cranberries
½ cup Pumpkin seeds
Tahini to drizzle
Fresh lemon to squeeze
INSTRUCTIONS
1. Begin by roasting your sweet potatoes. Cube them and roast them at 400 degrees with coconut oil, cinnamon and salt – remove once cooked through and crispy on the edges – 30 minutes. Let cool.
2. On a separate sheet pan, roast your chickpeas with olive oil and sea salt. Remove once crispy – 20 minutes. Let cool.
3. In a serving bowl or separate containers (think lunch prep), add your fluffy quinoa, kale, red onion, sweet potatoes, chickpeas and top with pumpkins and cranberries. For eating, drizzle with tahini, lemon juice, and extra sea salt and cracked black pepper.
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