Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- On a large baking sheet, combine the sweet potatoes and chickpeas. Drizzle with avocado oil and sprinkle with cumin, cinnamon, allspice, and salt. Toss to evenly coat.
- Roast for 15 minutes, then stir the mixture, and continue roasting for 10 more minutes, or until the sweet potatoes are tender and the chickpeas are golden and crispy.
- While the vegetables roast, prepare the kale: massage 1–2 teaspoons of olive oil into the chopped kale until it becomes tender and dark green.
- In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- Once the sweet potatoes and chickpeas are done, divide the massaged kale among four serving bowls.
- Top each bowl with the roasted sweet potatoes and chickpeas, then sprinkle with pepitas and dried cranberries.
- Drizzle the dressing over the top and serve immediately.
Notes
Safety Notes:
Ensure chickpeas are thoroughly dried before roasting to achieve crispiness. Use oven mitts when handling hot baking sheets.
Substitutions: Use butternut squash instead of sweet potatoes; swap kale for spinach or Swiss chard; replace maple syrup with agave nectar; use tahini or Greek yogurt in the dressing for a different flavor profile.
Storage: Store components separately in airtight containers in the refrigerator for up to 4 days. Keep the dressing in a small jar and add it just before serving to maintain texture.
Roasted chickpeas and sweet potatoes can be frozen for up to 2 months; reheat in the oven to restore crispness.
Pro Tips: For extra flavor, add a pinch of smoked paprika to the chickpeas. The dressing can be made ahead and stored in the fridge for up to a week. For a festive twist, add pomegranate seeds or roasted parsnips
Substitutions: Use butternut squash instead of sweet potatoes; swap kale for spinach or Swiss chard; replace maple syrup with agave nectar; use tahini or Greek yogurt in the dressing for a different flavor profile.
Storage: Store components separately in airtight containers in the refrigerator for up to 4 days. Keep the dressing in a small jar and add it just before serving to maintain texture.
Roasted chickpeas and sweet potatoes can be frozen for up to 2 months; reheat in the oven to restore crispness.
Pro Tips: For extra flavor, add a pinch of smoked paprika to the chickpeas. The dressing can be made ahead and stored in the fridge for up to a week. For a festive twist, add pomegranate seeds or roasted parsnips