Ingredients

The following ingredients have 2 Servings
  • 1 large sweet potato, diced
  • 1 can (14oz) chickpeas, drained and rinsed
  • 1 large shallot, sliced
  • 2 tablespoons olive oil, divided
  • pinch garlic powder
  • pinch chili, chipotle or smoked paprika powder
  • pinch pink salt
  • 6 oz. leafy greens of choice (I used baby kale)
  • 2 tablespoons pepitas (pumpkin seeds)
  • 3 tablespoons tahini
  • juice of 1/2 medium lemon
  • 2-3 tablespoons water, + more as needed
  • pink salt, to taste

Instruction

  • Preheat oven to 400F.
  • Place sweet potato and chickpeas on a large rimmed baking sheet lined with a silpat, parchment paper or lightly greased. Drizzle with oil, toss to coat. Sprinkle a few dashes of salt, garlic and chili powder of choice over top. Place in the oven and roast for about 25 – 30 min, stirring once halfway through, potatoes will be ready when they are fork tender. Ovens vary so your cooking time may be more or less.
  • Heat remaining oil in a small/medium pan over medium heat, add shallots and cook for about 5 minutes stirring frequently. Lower heat to medium low and cook the shallots until nicely browned, about another 5 – 10 minutes. Once browned to your liking, remove from pan and set aside on a paper towel lined plate (if you leave them in the pan to cool, they may cook a bit more (possibly overcook) since the pan will still be hot). Sprinkle with a little salt and pepper if you like.
  • Place the dressing ingredients in a small bowl, mix well and add more water as needed to thin. Set aside.
  • Serve: Add leafy greens to serving dish/plate, top with 1/2 of the roasted sweet potatoes and chickpeas along with 1/2 of the crispy shallots. Add a sprinkle of pepitas over top and drizzle with 1/2 of the dressing. Add a squeeze of the remaining lemon half over to if you like!
  • Serves 2
  • Leftovers can be stored in the refrigerator for up to 3 – 4 days in a covered container.