1 # Sweet potatoes, diced into small bite-size pieces
2-3 T Extra Virgin Olive Oil S&P
1/2 t Dried thyme, or 1 t fresh thyme leaves
1 15oz Canned chickpeas
1 T Extra Virgin Olive Oil
1 t Blackened Seasoning (or more to taste)
1/2 # Chopped curly kale (bagged is great), any large stems removed
1/2 Red onion, sliced very thinly
1/2 c Toasted pumpkin seeds Sesame Ginger Dressing (below) Toss sweet potatoes with olive oil, salt, pepper, and dried thyme. Spread onto lined sheet tray and roast at
400 degrees for about 20 minutes, until beginning to brown. While potatoes are roasting, sauté chickpeas until coated in seasoning and just beginning to brown. Set aside and gather remaining ingredients.
In a large bowl, toss together warm chickpeas, kale, warm sweet potatoes, and red onion with the sesame dressing. You want the warm elements to wilt the kale a bit. Portion out and top with toasted pumpkin seeds.
Sesame Ginger Dressing
1/4 c Extra Virgin Olive Oil
2-3 T Sesame Oil
1/4 c Rice Vinegar
2 T Honey
1 T Garlic, minced fresh
1 T Ginger, minced fresh Pinch of Salt Small pinch of Pepper Whisk ingredients well and store in refrigerator until needed.
