Cumin-roasted sweet potato and crispy chickpeas over tender massaged kale, finished with a bright lemon-garlic tahini dressing.
15m prep · 40m cook · 2 servingsGluten-Free
- 1 can (15 oz) Chickpeas
- ¾ lb Sweet Potato
- 2 cups Kale
- 2 tbsp Tahini
- 1 tbsp Lemon Juice
- 1 clove Garlic
- 2 tbsp Water
- 2 tbsp Olive Oil
- ½ tsp Ground Cumin
- ¾ tsp Salt
Instructions
Estimated nutrition (per serving)
Calories555 kcal
Protein16g
Carbs71g
Fat25g
Fiber16g
Sodium1265mg
Sugar13g
