Roasted Sweet Potato & Chickpea Kale Salad Bowl

With warm, roasted sweet potatoes, crunchy chickpeas, and creamy avocado on a bed of well-dressed kale, this Sweet Potato Kale Bowl is an easy plant-based meal satisfying enough to keep you full for hours! Get Recipe

Ingredients:

For The Kale Bowls – Sweet potatoes – Olive oil – Smoked paprika – Chipotle chili powder – Garlic powder Full Ingredients

Soak one cup of cashews in a bowl of boiling hot water for at least 20-30 minutes.

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Preheat oven to 425 degrees F. On a large rimmed baking sheet, add the garlic cloves, diced sweet potatoes, and chickpeas. Drizzle with 2 tablespoons of olive oil and toss to coat.

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Next, sprinkle the chili powder, paprika, garlic powder, salt and pepper over the sweet potatoes and chickpeas. Toss well to evenly coat.

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Transfer to the oven and roast for 20-25 minutes, flipping halfway through, or until the chickpeas are crisp, sweet potatoes are tender and the garlic is roasted and fragrant.

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Meanwhile, in a large salad bowl, add the kale and massage with 1 teaspoon of olive oil for a couple of minutes.

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Swipe up for full recipe!

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