Baked Sweet Potatoes
Ingredients
- 5 medium sweet potatoes, scrubbed
- 1 15 oz can chickpeas
- 1/2 tbsp olive oil
- 1/2 tsp each salt, cumin, ground turmeric, ground coriander, smoked paprika, and cayenne powder
- 1/4 cup tahini
- 3 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 3 tbsp water
- 1/2 cup cherry tomatoes, sliced
- black beans
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 1/2 tsp each salt, cumin, cayenne powder, smoked paprika
- 1 15 oz can black beans, rinsed and drained
- 3 cups curly or lacinato kale
- 1 tbsp tahini
- 1/2 tbsp maple syrup
- guacamole
- 1 avocado
- 3 tbsp cilantro, finely chopped
- 2 tbsp lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
Preparation
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub 5-6 sweet potatoes, and prick each several times with a fork. Place on a baking sheet and roast until fork tender and caramelized, about 45-50 minutes
To make roasted chickpeas, toss chickpeas with olive oil and spices and roast on baking sheet with sweet potatoes until golden brown.To serve, slice baked sweet potato in half. Spoon chickpeas onto the top of each half, add cherry tomatoes, and drizzle with the tahini dressing
To cook black beans, add a dash of olive oil or water to a pan over medium-heat and saute onion and minced garlic until fragrant, about 2-3 minutes. Add in black beans, salt, spices, and a splash of water and cook until liquid is reduced, about 10 minutes
In a separate bowl, remove thick stems from kale and chop into small pieces. Add the 1 tbsp tahini and maple syrup and massage with hands until kale is softened
To make guacamole, add avocado, cilantro, garlic, lime juice, and salt to a bowl and mash together with a fork until incorporated.To serve, spoon kale and bean mixture onto sweet potato halves, then top evenly with avocado and more cilantro as garnish
