Loaded Sweet Potatoes with Chickpeas and Kale
Ingredients
Sweet potatoes
- 400-500g sweet potatoes
Sauce
- 1 tbsp water
- 1 tbsp lemon juice
- 1 tbsp agave syrup
- 2 tbsp tahini
Chickpeas
- 420g chickpeas
- 2 tsp cumin and 1/2 tsp salt
- water
Kale
- kale
- lemon juice
Preparation
Bake the sweet potatoes in the oven at 200C (392F) for 30 minutes or until soft.
Mix the sauce ingredients together: 1 tbsp water, 1 tbsp lemon juice, 1 tbsp agave syrup, and 2 tbsp tahini.
Cook the chickpeas with 2 tsp cumin, 1/2 tsp salt, and water on high heat until they pop.
Cook the kale with lemon juice on medium heat until slightly soft.
Assemble by loading the sauce, chickpeas, and kale onto the baked sweet potatoes.
