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PLANT-BASED SWEET POTATO GARBANZO SALAD

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1 large sweet potato OR 2 small sweet potatoes
  • 15 ounce can of garbanzo beans
  • 1 Tablespoon olive oil
  • 1 Teaspoon paprika
  • ½ Teaspoon sea salt

TAHINI DRESSING (makes about ¾ cup)

  • ¼ cup tahini
  • ¼ cup water if you’d like the dressing thicker, add less water
  • 1 Tablespoon olive oil
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice 1 juicy lemon
  • ½ Teaspoon sea salt

TOPPINGS

  • 1 cup tightly packed kale cut into strips
  • 1 Teaspoon olive oil
  • ½ Teaspoon sea salt
  • Handful of cherry tomatoes
  • 2 Tablespoons hemp seeds
  • 1 Tablespoon chopped cilantro
  • ½ avocado sliced

Instructions
 

  • Preheat oven to 400 degrees and line baking sheet with foil.
  • Wash sweet potatoes and cut in half, lengthwise, rub potatoes with ½ tablespoon olive oil.
  • Drain and rinse chickpeas, coat and mix chickpeas with ½ tablespoon olive oil, 1-teaspoon paprika and ½ teaspoon salt.
  • Place sweet potatoes face down on lined baking sheet. Place chickpeas around sweet potatoes.
  • Bake for 25-30 minutes.
  • While potatoes are baking, whisk all Tahini Dressing ingredients together in a medium bowl and then transfer to a mason jar for storage, you’ll have some left over (if you want to skip the whisking part you can also place all ingredients in a mason jar, cover and shake vigorously).
  • Massage 1 cup chopped kale with 1 teaspoon olive oil and ½ teaspoon sea salt.
  • Wash and cut cilantro, slice avocado and dice red bell pepper.
  • When sweet potatoes and garbanzo beans are done, remove from oven and let cool for 5-10 minutes.
  • Flip potatoes and mash the center with a fork.
  • Place sweet potatoes on plate and top first with kale, garbanzo beans, tomatoes and hemp seeds.
  • Drizzle about 2 Tablespoons of the tahini dressing on each potato, top with cilantro and enjoy!