I was excited to try out this recipe that I found in the latest issue of Thrive Magazine. I’m enjoying my subscription to this plant based publication, and find much inspiration within the glossy pages.
Dinner tonight, for Try This Tuesday, was Roasted Sweet Potato, Chickpeas and Kale Bowls.
This recipe comes from Sapana Chandra. Sapana is a holistic health coach, wellness blogger, food stylist and photographer, and a plant based professional chef. Visit her website HERE.
Roasted Sweet Potato, Chickpeas & Kale Bowl
Assemble ingredients in this order:
Roasted Sweet Potatoes
2 sweet potatoes, peeled and cubed
1 tablespoon olive oil
Sea salt & black pepper to taste
Preheat oven to 425 degrees. In a bowl combine cubed sweet potatoes, olive oil and salt & pepper. Toss until sweet potatoes are well coated. Arrange in a single layer on parchment covered baking sheet. Bake for 20-30 minutes, flipping halfway.
Spicy Chickpeas
1 can chickpeas, drained & rinsed
1 tablespoon olive oil
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon paprika
Sea salt & black pepper to taste
In a medium saucepan pan, warm oil on medium heat. Add chickpeas, cumin, turmeric, paprika, salt and pepper. Toss until chickpeas are well coated. Simmer for 5-10 minutes, stirring frequently. Remove from heat, cover to keep warm.
Additional ingredients
4 cups kale, spinach or other greens, washed and chopped
1 tablespoon olive oil
1/2 cup tomatoes, chopped
1/4 pomegranate seeds -when in season
Massage kale with olive oil. Or if using other greens, chop. Chop tomatoes.
Lemon Tahini Dressing
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 lemon, juiced
1/2 teaspoon maple syrup or organic honey
1/4 teaspoon sea salt
Dash of cayenne pepper
Combine all ingredients in a bowl. Whisk until smooth and creamy.
Assemble the bowls. Divide the roasted sweet potatoes, chickpeas, greens and tomatoes between the two bowls. Drizzle with lemon tahini dressing.
Creating this recipe is a simple step by step process. As the sweet potatoes roasted in the oven, I prepared the chickpeas and allowed them to simmer. I whisked together the dressing ingredients next and popped the bowl into the fridge to chill and thicken slightly.
Before I chopped the greens…I used a mix of spinach and baby kale…and the tomatoes, I turned off the oven and removed the chickpeas from heat and kept covered.
I assembled two bowls and Greg and I sampled this new recipe. It was so savory. The mix of roasted sweet potatoes and spicy chickpeas was a delectable combo. And the lemon tahini dressing lent a complementary tartness.
I am enjoying this health journey. Greg pointed out this evening that when I first switched to plant based, I mostly prepared simple salads or baked potatoes. As I’ve become healthier I’ve turned my focus to preparing wholesome, delicious meals that often combine a variety of veggies, fruits, textures and flavors. And sauces. I’ve discovered that healthy sauces add a nice kick of extra flavor.
I also reminded Greg that this is Tuesday. And what do I do on Tuesdays? I try new things. Sampling or creating new recipes has become a weekly Try This Tuesday tradition. I love it.
