My mouth waters when I think about this hearty salad of roasted sweet potatoes and red onions studded with stovetop-warmed curried chickpeas. This salad is all comfort food, but with all the goodness that comes from a big bowl of vegetables! Serves 2
What (your ingredients): 2-3 small, organic sweet potatoes, cut into ½-inch thick coins 1 teaspoon Lawry’s seasoned salt ½ red onion, sliced (about ½ cup) 1 tablespoon and 1 teaspoon olive oil 1 bunch of kale, stems removed, torn into bite-size pieces, washed and patted dry (about 4 cups) 1 15-oz. can chickpeas (garbanzo beans), washed and drained 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon garlic powder ¼ teaspoon turmeric ¼ teaspoon turmeric
How (your directions):
Preheat oven to 425˚ F.
On a baking sheet, toss sweet potato “coins” (or bite-size pieces) and red onion with 1 tablespoon olive oil and seasoned salt. Roast for 25 minutes, flipping halfway though.
In a bowl, combine chickpeas and all spices until chickpeas are evenly coated.
Drizzle 1 teaspoon olive oil in a pan over medium heat, and add spiced chickpeas. Stir and heat for 10 minutes.
To the baking sheet with sweet potatoes and red onion from oven, add kale for 5 more minutes of baking (this will make the kale a little crispy around the edges).
To serve, plate kale first, and then top with sweet potatoes, red onion, and spiced chickpeas. For a dressing, drizzle your favorite over the top. I made a tahini dressing using: tahini paste, a few squeezes of lemon, a tablespoon of maple syrup, and 2 tablespoons hot water to thin it.
Why (the science): This hearty salad packs a filling punch (19 grams of protein per serving!), and is an excellent source of iron, calcium, vitamin A, and vitamin C. Dig in for dinner! Here's your Sweet Potato- Red Onion- and Spiced Chickpea Salad - Nutrition Label
P.S. Thank you, Brewers Organics for providing the red onion and gorgeously green kale for this dish!