Ingredients:

  • 1 lb sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 oz curly kale, stems removed and chopped
  • 1 tsp extra virgin olive oil
  • 1/2 cup dried cranberries (unsweetened)
  • 1/2 cup toasted pepitas or sunflower seeds
  • 1/4 cup crumbled feta cheese
  • 1/4 cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes and dried chickpeas with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread ingredients in a single layer on the baking sheet and bake for 20-25 minutes, tossing halfway through, until potatoes are mahogany-colored and chickpeas are crisp.
  4. Place chopped kale in a large mixing bowl, drizzle with 1 teaspoon of olive oil and a pinch of salt.
  5. Firmly squeeze and massage the kale leaves with your hands for 2-3 minutes until tender and supple.
  6. In a small jar or bowl, whisk together tahini, lemon juice, maple syrup, apple cider vinegar, minced garlic, and warm water until creamy.
  7. Combine the massaged kale, roasted sweet potatoes, and chickpeas in the bowl.
  8. Fold in dried cranberries, toasted seeds, and crumbled feta cheese.
  9. Drizzle with tahini dressing and toss gently to coat before serving.