Ingredients
The following ingredients have 2 Servings
- 3 tablespoons olive oil (divided)
- 1/2 teaspoon cumin
- 14.5 ounces sweet potato spears
- 3 ounces curly kale
- 2 ounces red onions
- 6 ounces canned chickpeas
- .2 ounces brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 6 ounces canned cannellini beans
- .5 ounces apple cider vinegar
Instruction
- Preheat oven to 400 degrees F.
- Chop sweet potatoes into cubes and roughly chop kale.
- In a large bowl toss sweet potatoes and red onions with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cumin. Place on a baking sheet in a single layer and cook for 10 minutes.
- In the same bowl toss the kale with 1/2 tablespoon olive oil, and a pinch of salt. Place on a baking sheet and cook for 10 minutes, in the oven with the sweet potatoes.
- Heat a cast iron pan over medium heat. In a bowl combine chickpeas, with brown sugar, crushed red pepper flakes, salt and pepper to taste. Mix.
- Add 1 tablespoon olive oil to cast iron pan. Cook chickpeas over medium-high heat for 8 minutes, stirring occasionally.
- To make the dressing in the blender combine cannellini beans, 2 tablespoons warm water, apple cider vinegar, 1 tablespoon olive oil, salt, pepper and cumin to taste. Blend until smooth.
- Serve bowls with sweet potatoes, red onions, kale, chickpeas and topped with cannellini bean dressing.