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Sweet Potato, Kale, and Chickpea Bowls
Steamed Green Beans and Basil French Bread
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Ingredients
- 2 lb sweet potatoes, cubed
- 3 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 3 (15.5-oz) cans chickpeas, drained and rinsed
- 1 tsp curry powder
- 4 cups coarsely chopped kale
- ½ cup pine nuts
- ¼ cup tahini (sesame seed paste)
- 2 Tbsp lemon juice
- ¼ cup water
Instructions
- Preheat oven to 400°F. Toss together potatoes, 1 Tbsp oil, and ¼ tsp each salt and pepper over a large rimmed baking sheet. Bake 10 minutes.
- Toss chickpeas with 1 Tbsp oil, curry powder, and ¼ tsp each salt and pepper in a large bowl; add to baking sheet. Bake 10 minutes. Toss together kale, nuts, and 1 Tbsp oil in bowl; add to baking sheet. Bake 5 minutes.
- Meanwhile, stir together tahini, lemon juice, and water in a small bowl. Divide chickpea mixture among 6 bowls. Drizzle with tahini mixture before serving.
Side Dish Ingredients
- 1 (12-oz) pkg green beans
- 2 cloves garlic, halved
- ½ (14-oz) loaf whole wheat French bread, sliced
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat oven to 400°F. Cook beans according to package directions; season with salt and pepper to taste.
- Rub cut sides of garlic over bread; brush with oil, and sprinkle with basil and desired amounts of salt and pepper. Bake 5 minutes or until toasted.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
