Sweet Potato, Kale, and Chickpea Bowls
Cranberry-Apple Toss
Ingredients
- 3 Tbsp olive oil, divided
- 2 lb sweet potatoes, peeled and cut into ½-inch chunks
- 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
- ¼ cup tahini (sesame seed paste)
- 2 Tbsp lemon juice
- ¼ cup water
- ½ cup pine nuts, toasted
Instructions
- Preheat oven to 400°F. Toss together 1 Tbsp oil, potatoes, and ¼ tsp each salt and pepper on a greased rimmed baking sheet. Bake 15 minutes.
- Toss chickpeas with 1 Tbsp oil, curry powder, and ¼ tsp each salt and pepper; add to pan with potatoes.
- Bake 10 minutes. Toss kale with 1 Tbsp oil; add to pan, and bake 5 minutes longer.
- Meanwhile, stir together tahini, lemon juice, and water. Transfer vegetables and nuts to a bowl; drizzle with tahini dressing.
Side Dish Ingredients
- 3 Honeycrisp apples, chopped (or other sweet red apples)
- ¼ cup unsweetened dried cranberries
- 1 Tbsp fresh lemon juice
- 1 Tbsp agave nectar
Side Dish Instructions
- Combine apples and cranberries in a large bowl. Whisk together lemon juice and agave. Pour over fruit; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
