Recipe from starinfinitefood
Adapted and Husband-Tested in Alice’s Kitchen
Makes 2 servings
I used what I had to make this deliciously simple dinner. Also, since it was just we two, I cut the recipe ingredients (which is what is shown below.) This recipe can easily be doubled. The recipe called for chickpeas, but I already had black lentils made, so I used those instead. I also used homemade Creamy Blender Balsamic Vinaigrette instead of the tahini cream because I had a jar of it prepped in the fridge. I topped the dish with homemade Salad Topper, which turned out to be a great idea. The hubster was thrilled with this meal.
For the sweet potatoes:
1 sweet potato, halved lengthwise and scored
1 Tablespoon olive oil
Salt
Pepper
For the kale:
1 cups minced kale (I used purple curly kale.)
¼ cup shredded Parmesan (Use vegan Parmesan to make this vegan.)
1 Tablespoon olive oil
2 teaspoons fresh lemon juice
1 clove garlic, crushed
Salt and freshly ground pepper, to taste
For the chickpeas or lentils:
1 cup chickpeas, rinsed and drained OR cooked black lentils, rinsed and drained
½ Tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon sugar
¼ teaspoon salt
Zest of ½ lemon
For the Maple Balsamic Tahini Cream: (I used Creamy Blender Balsamic Vinaigrette instead.)
2 Tablespoon tahini
½ Tablespoon balsamic vinegar
1 teaspoon maple syrup
Pinch of salt
1 Tablespoon water
Toppings:
I used homemade Salad Topper, but any toasted seeds and/or nuts combo would be lovely.
Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
Add the olive oil, a generous pinch of salt and pepper to the bottom of the sheet pan. Place the sweet potatoes face down in the oil and drizzle the tops with more oil and salt. Place in the oven for 35 minutes, flipping after 20 minutes.
Make the chickpeas. Add all ingredients to a bowl, toss to coat and bake for 13-17 minutes, tossing halfway. They should be crisp.
While the potato roasts, make the kale mixture. Add the kale, olive oil, lemon juice, salt, pepper and garlic to a bowl then use your hands to massage the kale. Add the parmesan cheese then toss with some tongs.
Remove the sweet potato from the oven, push it to one side, then add the kale mixture to the other side and spread out. Bake for 5 minutes.
If using the tahini cream, add all ingredients and whisk until smooth.
Place the sweet potato on a plate, top with a spoonful of the kale mixture, the chickpeas, sunflower seeds, dill and tahini.
