I was craving my Mediterranean Stuffed Sweet Potato and a kale salad, so I combined them. I'm happy with the results. This salad is big on chewable texture and tangy/nutty/spicy flavors—great any time of year, but especially fall and winter. Enjoy!
Notes:
Roasted Sweet Potato & Chickpea Salad
Ingredients: 2 tbsp. olive oil, 1 can drained chickpeas, 1 large, sweet potato peeled and roughly chopped, 1 tsp. paprika, 1 tsp. garlic powder, sea salt, pepper, 3 cups shredded Tuscan kale, 1 tbsp. garlic-infused olive oil, crumbled feta cheese, 1/4 cup tahini, 2 tbsp. Balsamic glaze, 1 tbsp. sesame seeds.
Serves 2.
1. Preheat/prep: Preheat the oven to 400*. Line a baking sheet with parchment paper. Add sweet potato and chickpeas. Drizzle with olive oil and add paprika, garlic powder, and salt and pepper to taste. Mix to coat, roast for 20-25 minutes until potato is tender and caramelized. Remove.
2. Assemble salad: Add kale to a large bowl. Drizzle with garlic-infused olive oil and salt to taste. Massage the kale for 30 seconds or so, then allow to rest 10-15 minutes. Tumble over the roasted sweet potato and chickpeas. Add crumbled feta (measure with your heart), toss. Add tahini and balsamic glaze (my measurements are a guide, use more or less according to your taste). Top the salad with sesame seeds.
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