- 4 medium sweet potatoes, cleaned
- 1 (15 oz) can chickpeas
- 1/ 4 cup extra virgin olive oil, divided
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 bunch kale, tough stems removed and leaves coarsely chopped
- juice of 1/2 lemon
- salt and pepper, to taste
- 1/ 4 cup tahini
Preheat the oven to 425˚F and wrap sweet potatoes in tin foil. Bake for about 30 minutes, then cut in half and remove some of potato flesh (reserving for another use) so you have room to stuff the potatoes.
Toss chickpeas with 2 tbsp olive oil, garlic powder, cumin, turmeric and chili powder. Mix throughly and spread out on a parchment-lined baking sheet. Bake for about 30 minutes, or until crisp.
Meanwhile add the kale to a large bowl and top with lemon juice, 1 tbsp olive oil and a dash of salt. Massage until kale is well-coated and begins to soften.
Add kale to potato boats and place in oven for about 5 minutes, or until wilted. Top the sweet potatoes with the crispy chickpeas.
Whisk together tahini and remaining olive oil until smooth, for dressing. Drizzle on boats and serve immediately.