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Baked Sweet Potato with Kale and Crispy Chickpeas

January 5, 2020 by hipfoodiemom 2 Comments

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Baked Sweet Potato with Kale and Crispy Chickpeas. Delicious and packed with so much flavor! You will love it!

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.

Baked Sweet Potato with Kale and Crispy Chickpeas. Delicious and packed with so much flavor! You will love it!

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. Delicious and packed with so much flavor! You will love it!

Print Recipe

Baked Sweet Potato with Kale and Crispy Chickpeas

Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Breakfast or Lunch
Keyword: baked, chickpeas, kale, sweetpotato
Servings: 1

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

This recipe is fairly straightforward and simple. The flavor really comes from the sweet potato and the Trader Joe's Chile Lime Seasoning Blend. Feel free to add more or change up the toppings. 

 

More Recipes You May Enjoy

Roasted Sweet Potatoes with Arugula Pesto

Salad with Seasoned Roasted Butternut Squash

Sweet Potato Parsnip Gratin

Sweet Potato Deviled Eggs

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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