Sweet Potatoes, Kale & Spicy Chickpeas with Almond Dressing
Prep Time: 30 minutes
Cook Time: 60 minutes
1 medium sweet potato, peeled and cut into small cubes
2 tbsp olive oil
Salt & pepper
1 tsp ground cumin
1 tsp ground sweet paprika
1 tsp ground dried chilli flakes
400g can chickpeas, drained and patted dry with kitchen paper
75g jkale of cavolo nero, stalks removed & chopped
Almond Dressing Ingredients:
150ml almond milk
3 tbsp almond butter (if not then use peanut butter)
2 tbsp tamari sauce or soy sauce
1 tsp honey, agave or fate syrup
1 tsp lemon juice
2 garlic cloves
1/2 tsp grated ginger
Ingredients To Serve:
3 tbsp pomegranate seeds
75g of baby spinach leaves
2 carrots peeled into ribbons
1/2 red onion, finely slices & pickled in apple cider vinegar
2 tbsp hummus
1/2 avocado chopped into cubes
- Pre-heat the oven to 230°C/gas mark 8 and line one of two baking trays with baking paper. Toss the sweet potato cubes with 1 tablespoon of olive oil, a pinch of salt, 1/2 teaspoon of cumin and 1/2 teaspoon of sweet paprika in bowel until well mixed. In a separate bowl, toss the chickpeas with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of paprika and 1 teaspoon of chilli flakes.
- Arrange the sweet potato cubes and chickpeas separately in a single layer on the lined baking tray and roast for 25 minutes.
- Heat a frying pan over a medium-high head. Add a drizzle of olive oil and fry the kale or cavolo nero. Add 3 tablespoons of water to steam the leaves gently. Sprinkle with a little salt and pepper.
- To make the almond dressing; whizz together all the ingredients with a hand blender in a jug until well blended and smooth. You can seal this in a jar and store in the fridge for up to 3 days.
- In a large serving bowl, combine everything and serve with the almond dressing and hummus on the side.
Recipe provided by Amelie Wellness