Roasted Sweet Potato, Chickpea and Kale Salad Bowls
Ingredients
Salad Bowl Ingredients
-
6–8
cups
Lacinato or curly kale
-
2
cups
cooked farro or quinoa (optional)
-
1
each
avocado
-
½
each
small red onion
-
⅓
cup
dried cranberries
-
⅓
cup
pepitas
-
1
batch
Dreamy Tahini Dressing
Roasted Sweet Potatoes and Chickpeas Ingredients
-
2
medium
sweet potatoes
-
1
15 ounce can
chickpeas
-
2
tablespoons
olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
ground cumin
-
½
teaspoon
smoked paprika
-
a pinch
cayenne
-
to taste
Kosher salt
-
to taste
black pepper
Instructions
- Prepare the Roasted Sweet Potatoes and Chickpeas as directed.
- While they roast, prepare the remaining ingredients.
- Once the sweet potatoes and chickpeas are ready, add the kale to a serving bowl.
- Top the kale with roasted sweet potatoes, chickpeas, avocado, red onion, dried cranberries, and pepitas.
- Drizzle with the Dreamy Tahini Dressing and serve immediately, or store in containers for later.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
55g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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