Baked Sweet Potato with Kale and Crispy Chickpeas. Delicious and packed with so much flavor! You will love the smooth texture from the sweet potatoes and the crispy and crunchy roasted chickpeas.
My first post in 2020! Guys, I can’t believe we’re in a new year, a new decade. Like most people, I do tend to eat healthier and lighter in January. I am a firm believer, however, in not going crazy (I still eat carbs and sweets) but I try to be good about my portion size and cooking with and eating seasonal produce.
This time of the year, I always find myself turning on the oven and roastings things. It’s kind of therapeutic and I love the flavor you get when roasting. Whether it’s roasting sweet potatoes, buttercup squash, broccoli, brussels sprouts, delicata squash, cooking with and eating produce that’s in season is the way to go. Not only are you buying produce at the best price, you’re also buying it and enjoying it when it’s at it’s peak flavor. Do you know what produce is in season now? Click here to see more.
This Baked Sweet Potato with Kale and Crispy Chickpeas takes a little bit of time but can be made ahead, in parts. I think this is the perfect lunch and is delicious! Make the crispy roasted chickpeas ahead of time, or a day in advance and microwave your sweet potato if you are in a hurry.
We hope you try this recipe!
Baked Sweet Potato with Kale and Crispy Chickpeas
Baked Sweet Potato with Kale and Crispy Chickpeas
Ingredients
- 1 sweet potato wiped clean with a paper towel
- 1 (15 ounce) can chickpeas rinsed and drained
- 3 tablespoons olive oil split
- kosher salt
- 1 to 2 teaspoons Trader Joe's Chile Lime Seasoning Blend
- 1/2 bag baby kale
- 3 ounces mushrooms sliced or chopped
- freshly cracked pepper
- fresh parsley finely diced
Instructions
For the sweet potato:
- Preheat oven to 425º. On a baking sheet, prick sweet potato all over with a fork. Bake until tender, 45 to 50 minutes.
For the chickpeas:
- Pat the chickpeas very dry with a clean dishtowel or some paper towels. Toss the chickpeas with olive oil and salt. Using the same baking sheet as the sweet potato, spread the chickpeas out in an even layer next to the sweet potato. Roast the chickpeas for about 25 minutes. Remove from the oven and onto a plate. Sprinkle on the chile lime seasoning blend and mix together. Continue to bake the sweet potato.
For the sautéed kale and mushrooms:
- Heat the remaining 1 tablespoon of olive oil in a large sized sauté pan over medium heat. Add the mushrooms and kale and sauté until softened. Season with salt and pepper.
To Assemble:
- Place sweet potato on a plate and slice in half. Using a fork, mash the sweet potato and make a well or hole. Add the cooked kale and mushroom mixture and top with the crispy chickpeas and garnish with fresh parsley.
Notes
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