Roasted sweet potato, chickpeas and crispy kale

Roasted sweet potato, chickpeas and crispy kale

Ingredients

serves 2
  • •2 medium sweet potatoes, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •1 tsp cumin
  • •100g crispy kale (see recipe)
  • •2 tbsp pumpkin seeds

  • Any sauce:

  • •½ harissa aubergine and bean dip (see recipe)
  • •2 tbsp tahini sauce (see recipe)

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. 2. Add the sweet potato to a tray and brush with the olive oil. Roast for 20–25 minutes.
  3. 3. Add the chickpeas and cumin to a tray and mix until coated. Roast for 10 minutes, then add the pumpkin seeds and roast for another 10 minutes, until the chickpeas are crispy.
  4. 4. Make the harissa aubergine and bean dip or the tahini sauce.
  5. 5. Make the crispy kale.
  6. 6. Spoon the harissa aubergine dip into serving bowls and top with the sweet potato, kale, chickpeas and pumpkin seeds. Alternatively top with a drizzle of tahini sauce.
Baker Beanie Author

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