Crispy Chickpeas and Cinnamon Roasted Potatoes
Ingredients
- 1 large sweet potato
- 1 teaspoon cinnamon
- 1 can chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kale
- lemon
- tahini
- lemon juice
- maple syrup
Preparation
Chop 1 large sweet potato and toss with 1 teaspoon of cinnamon.
Drain and rinse 1 can of chickpeas and toss with 1 teaspoon each of smoked paprika, garlic powder, and onion powder.
Place sweet potato and chickpeas on a sheet pan and roast at 450°F for 25 minutes.
Meanwhile, massage kale with lemon until it turns darker green and softer.
Once done, add the roasted chickpeas and sweet potato to the kale and top with a drizzle of tahini, lemon juice, and maple syrup. Enjoy!
