Air Fried Sweet Potato and Chickpea Bowl with Honey Mustard
Ingredients
- Kale (quantity not specified)
- Pale ale honey mustard (prepared)
Sweet potatoes
- 1 medium sweet potato
- 2 teaspoons avocado oil
- 1/8 tablespoon garlic salt
Chickpeas
- 1 can chickpeas
- 1 tablespoon avocado oil
- 1/3 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
Preparation
Massage the kale with avocado oil and garlic salt.
Cut sweet potatoes into 1-inch cubes.
Completely coat the sweet potatoes in avocado oil (about 2 teaspoons for one medium sweet potato).
Add 1/8 tablespoon of garlic salt to the sweet potatoes.
Air fry the sweet potatoes at 425°F for 10-12 minutes.
Open, drain, and rinse one can of chickpeas.
Add 1 tablespoon of avocado oil to the chickpeas.
Add 1/3 teaspoon of salt to the chickpeas.
Add 1/4 teaspoon of garlic powder to the chickpeas.
Add 1/4 teaspoon of onion powder to the chickpeas.
Add 1/2 teaspoon of paprika to the chickpeas.
Mix all the chickpea ingredients together.
Air fry the chickpeas at 425°F for 13-16 minutes.
Assemble the dish by combining the massaged kale, air fried sweet potatoes, and roasted chickpeas.
Drizzle with a thick layer of pale ale honey mustard.
