2B Well

Crispy Chickpea, Sweet Potato and Kale Bowl with Garlic Tahini Sauce

These Crispy Chickpea, Sweet Potato and Kale bowls with Garlic Tahini Sauce with nourish you from the inside out, leaving you feeling satisfied, grounded and ready to take on whatever life throws at you.

CourseVegetables

Servings	Prep Time
2	20 minutes

Cook Time	Passive Time
30 minutes	50minutes

Servings	Prep Time
2	20 minutes

Cook Time	Passive Time
30 minutes	50minutes

Ingredients

1tbsp of Extra Virgin Olive Oil
1medium Sweet potato, peeled and sliced into rounds
1/4medium red onion, cut into wedges
1 cup sliced zucchini
1 1/2cups cooked chickpeas, patted dry(important to get the moisture out!)
1 tsp curry powder
1/2 tsp turmeric
1/2 lime
5cups lacinato kale, stems removed chopped into bite-sized pieces
roughly chopped fresh parsley, sunflower sprouts or, hemp seeds and limes slices to garnish
flaked sea salt

Dressing

1/2lime juice from lime
2tbls tahini
2cloves garlic
2 tbls waterplus more to thin if needed

Instructions

Line 2 large baking sheets with parchment paper and preheat the oven to 400.
On one baking sheet, arrange the sweet potato, zucchini and red onion slices in a single layer. Mist them all with extra virgin olive oil, then give them a generous sprinkle of sea salt and black pepper.
In a bowl or sealed container, combine the chickpeas with 1 tbls olive oil, curry powder, turmeric and juice of 1/2 lime. Give it all a good shake and dump the chickpeas out onto the other baking sheet.
Put both pans in the oven. The vegetables will need about 25 minutes and the chickpeas will need about 30 minutes before they’re golden and crispy. be sure to shake the pan of chickpeas every 10 minutes or so for even roasting.
To make the dressing, whirl up all ingredients in a blender or food processor until completely smooth.
When the chickpeas are nearly ready, steam the kale for 3 minutes or until wilted and a vibrant green. Toss in a little olive oil, a sprinkle of lime juice and a sprinkle of sea salt. Divide the kale between 2 bowls.
Arrange the sweet potato rounds, roasted zucchini, onion and crispy chickpeas on top of the kale. Add a generous drizzle of dressing, then garnish with parsley, sunflower sprouts, pipits, hemp seeds and lime wedges.