Roasted Sweet Potato & Chickpea Bowl

Roasted sweet potatoes and chickpeas top off garlic sauteed kale for a simple, delicious, and healthy meal.  Go from chopping to chewing in under 30 minutes.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Mindy


  • 1 bunch curly kale
  • 1 can chickpeas rinsed and dried
  • 2 med sweet potatoes (or 1 large) chopped in 1/2 inch cubes
  • 2-3 cloves garlic minced
  • sprinkling smoked paprika
  • sprinkling sea salt
  • olive oil


  1. Preheat your oven to 375 degrees and chop your sweet potatoes into 1/2 inch cubes.

  2. Rinse the chickpeas in a strainer and pat dry with paper towels.  They will roast up and have a more fun texture if you get them good & dry.

  3. Lay sweet potatoes and chickpeas on a large baking sheet, drizzle with olive oil (about 1/2 tbsp), and use your hands to coat all sides.  Sprinkle the sweet potatoes and chickpeas with a dusting of smoked paprika and sea salt.

  4. Bake sweet potatoes and chickpeas for 25 minutes on the top rack of your oven.

  5. Heat about 1 tbsp. of olive oil in large saute pan on medium heat.  While the oil is heating up tear your kale off the stems into pieces and mince your garlic.

  6. When oil is heated up, add garlic and stir for a minute to allow it to infuse the oil (it should become fragrant).  Add kale to pan and sprinkle with sea salt.

  7. Stir kale every few minutes to allow it to cook on all sides (I like to use tongs to do this).  Once the kale has shrunk up to about half its original size remove from heat.

  8. While sweet potatoes and chickpeas are still baking, make a batch of Tahini Lemon Dressing.  It takes this recipe to another level!

  9. Serve sweet potato and chickpea mixture atop the kale.  Drizzle generously with Tahini Lemon Dressing and enjoy!