Veggies:
Preheat oven to 400F.
Peel and chop 1lb of sweet potato.
Chop 3oz of curly kale.
Dice 1/4 cup of red onion.
Spread on a baking sheet:
- the sweet potatoes.
- the red onion.
- 1 tbsp of olive oil.
- 1/2 tsp of salt.
- 1/4 tsp of pepper.
- 1/4 tsp of ground cumin.
Roast for 10 minutes.
Flip.
Add on the baking sheet:
- the curly kale.
- 2 tsp of olive oil
- a pinch of salt
Roast for 10 minutes.
Seasoned_chickpeas:
Mix in a bowl:
- 3/4 cup of chickpeas
- 1/2 tsp of chili powder
- 1/4 tsp of salt
- a pinch of pepper
Cooked_chickpeas: Seasoned_chickpeas
Preheat a skillet to medium
Add in hot skillet:
- 1 tbsp of olive oil.
Wait for the oil to simmer
Add in hot skillet:
- Seasoned_chickpeas
Cook for 8 minutes (or until browned. stir occasionally)
(Note: Don’t be alarmed if they look like they are burning…they aren’t!)
Dressing:
Add in a blender:
- 3/4 cup of cannellini beans
- 2 tbsp of warm water
- 1 tbsp of apple cider vinegar
- 1 tbsp of olive oil
- 1/2 tsp of salt
- 1/4 tsp of pepper
- a pinch of ground cumin (if desired)
Blend until smooth and creamy
(Add more water if necessary for a thinner dressing.)
Serve: Dressing, Cooked_chickpeas, Veggies
Put in plates:
- Veggies
- Cooked_chickpeas
- Dressing (or on the side)