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Baked Sweet Potato with Kale and Crispy Chickpeas

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
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.