Garlicky Roasted Sweet Potato and Kale Bowl

1. Preheat oven to 190-200°C.

2. Drain and rinse 1 tin of chickpeas.

3. Add chickpeas to a bowl with a glug of olive oil, 1 tsp cornflour, 2 tsp curry powder, a pinch of paprika, and plenty of salt.

4. Spread chickpeas on a baking sheet and roast for 15-20 minutes until crispy.

Sweet potato

1. Cut sweet potatoes into wedges

2. Toss with minced garlic, olive oil, and salt

3. Roast in the oven at 200°C until tender, about 25-30 minutes

Kale sauté

1. Heat olive oil in a pan

2. Add chopped kale and minced garlic, sauté until wilted

Assembly

1. Combine roasted sweet potato wedges, sautéed kale, crispy chickpeas, and hummus in a bowl