Mediterranean Sweet Potatoes with Kale Salad

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I love sweet potatoes. Like love them could eat them all day every day in any form love them. Quite like most other foods I used to hate them and now I can’t get enough. Funny that.

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So now when I can turn a sweet potato into a full meal I am all for it. I actually found this recipe on the Minimalist Baker website and I fell in love with it immediately. I tweaked it a little by adding the kale salad though to just push it over the top.

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The hummus-dill sauce in itself is worth making and just eating with pita bread,crisps or you know…a spoon. The fresh dill adds such a good flavor along with the little tartness from the lemon and the creaminess of the hummus. It’s seriously good all on it’s own.

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This is a perfect weeknight meal as it comes together quick and easy. It’s great for vegans and meat eaters a like so if you are looking for a meatless Monday meal I would give this a go. It’s fresh, healthy, and all the flavors put together are so delicious. I promise you won’t miss meat at all while eating this.

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Makes 2-4 servings

Recipe Adapted from Minimalist Baker

Ingredients

2 sweet potatoes
1 15 oz can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
2 cloves garlic
half a small red onion
1 cup kale
½ cup hummus
juice of half lemon
2 tbsp fresh dill

Instructions

-Preheat oven to 425 degrees and line a cooking sheet with parchment paper. In a medium bowl mix chickpeas with oil, salt & pepper, and any seasonings you want (I used oregano, garlic powder, and chili powder). Cut sweet potatoes in half and drizzle with olive oil and then place face down on cookie sheet. If you have enough room on the same cookie sheet put the chickpeas around the potatoes or put them on a separate cookie sheet. Let cook for about 20-25 minutes until chickpeas are crispy and you can put a fork through the center with no resistance.

-While your potatoes and chickpeas are roasting heat a tbsp of olive oil over medium heat in a medium skillet and chop and slice your tomatoes, garlic, onion, and kale. Add onion to pan and let sautee until translucent. Add garlic (and chili flakes if you want a little heat). Once garlic has cooked add kale and turn heat to medium low and let cook until wilted. Just before you turn off the heat add cherry tomatoes. Let cook until they soften a little and remove from heat.

-As your kale is cooking start putting together your hummus-dill sauce. Chop your dill, add to hummus with juice of lemon. Mix together and add water a little bit at a time to thin out.

-Remove your chickpeas and potatoes from the oven. Top potatoes with hummus-dill sauce, chickpeas, and tomato kale salad and serve.

 

Happy Eating!

S.

 

 

 

 

 

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