Sweet Potatoes, Kale & Spicy Chickpeas with Almond Dressing

Sweet Potatoes, Kale & Spicy Chickpeas with Almond Dressing

Serves: 2

Prep Time: 30 minutes

Cook Time: 60 minutes


Main ingredients:

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



    1. 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.
    2. Arrange the sweet potato cubes and chickpeas separately in a single layer on the lined baking tray and roast for 25 minutes.
    3. 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. 
    4. 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.
    5. In a large serving bowl, combine everything and serve with the almond dressing and hummus on the side.




Recipe provided by Amelie Wellness


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