Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 large bunch (approx. 6 cups) curly kale, stems removed and finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 cup tahini
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 clove garlic, finely minced
  • 4 tbsp warm water
  • 1/4 tsp sea salt
  • 1/2 cup cooked quinoa
  • 1/2 cup pomegranate seeds
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup dried cranberries

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and drained chickpeas on a parchment-lined sheet pan with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer.
  2. Roast for 25–30 minutes, tossing halfway through, until potatoes are mahogany-colored and chickpeas are slightly crisp.
  3. Place chopped kale in a large bowl. Drizzle with olive oil and lemon juice, then massage the leaves with your hands for 3–5 minutes until softened and vibrant green.
  4. In a small bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, and sea salt. Gradually add warm water to thin the dressing to a creamy consistency.
  5. Add roasted sweet potatoes and chickpeas to the massaged kale. Pour the tahini dressing over the mixture and toss to coat.
  6. Divide into bowls and top with cooked quinoa, pomegranate seeds, toasted pumpkin seeds, and dried cranberries.